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Goose breast and celeriac mousse

Goose breast mousse based on celeriac cream. Ideal for leftover celeriac, you also don't need much meat for a relatively large mass.

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Allergens and dietary requirements

  • Celery
  • Cow's milk
  • Lactose

Ingredients

500
g
celeriac
350
g
goose breast
100
g
crème fraîche
400
g
whipping cream
30
g
gelatin
salt and pepper
own-components.blocks.recipeYield1200 g

Scale recipe

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