Celery Mousse

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Ingredients for 1330 g
  • 250 g QimiQ Whip Pastry Cream
  • 1 Sheet(s) of gelatine, 2.7 g each
  • 250 g Celeriac
  • 30 g Vegetable stock
  • 40 g Butter, liquid
  • 80 g Nut oil
  • Salt and pepper
  • 1 Cayenne pepper
  • Ground nutmeg, ground
  • 100 g Nuts, chopped
Method
1.

Soak the gelatine in cold water.

2.

Dice the celeriac and steam well.

3.

Mix the QimiQ Whip Pastry Cream, celeriac, vegetable stock, liquid butter, nut oil and spices well.

4.

Dissolve the gelatine and add to the QimiQ mixture.

5.

Add the nuts of choice and mix well.

6.

Chill overnight to 5 °C.

7.

To use: Whisk for approx. 2 minutes in a mixer. Fill into moulds.

8.

Tip: Truffles can be used instead of nuts.