Savoury Celery Tartlets with Orange Hollandaise

Appetizer
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Ingredients for 10 portions
  • For the celery tartlets
  • Brioche, thinly sliced
  • For the filling
  • 260 g QimiQ Cream Base
  • 300 g Cream cheese
  • 120 g Sour cream 15 % fat
  • 500 g Celery puree
  • 240 g Egg(s)
  • 1 Lemon(s), juice and finely grated zest
  • Salt and pepper
  • 1 small pinch(es) Cinnamon, ground
  • 1 pinch(es) Ground nutmeg, ground
  • For the orange hollandaise
  • 150 g QimiQ Cream Base
  • 6 Egg yolk(s)
  • 400 g Clarified butter
  • 70 ml White wine reduction/stock
  • 1 Orange(s), juice and finely grated zest
  • Ginger, pickled
  • 2 small pinch(es) Curcuma
  • Salt and pepper
Method
1.

For the base: using dessert rings, cut circles out of the brioche slices. Use these brioche rings as a base.

2.
For the filling: mix the ingredients together well and season to taste.
3.
Fill the mixture into the dessert rings and bake in the preheated oven at 105 °C for approx. 20-30 minutes.
4.

For the orange hollandaise: using an immersion blender, blend the QimiQ Cream Base smooth with the egg yolks, white wine reduction, orange juice, grated zest, pickled ginger and curcuma.

5.

Slowly add the clarified butter, stirring continuously.

6.

Season with salt and pepper.

7.

Strain through a fine sieve.

8.

Serve immediatly or mix with an immersion blender before serving if required. Alternatively fill into a 1 litre Gourmet Whip bottle. Screw in one charger, shake well and keep warm.

9.

Arrange the celery tartlets with the orange hollandaise and serve.