Gastronomixs

Celeriac and truffle domino jelly

Creation by Wouter van Laarhoven, De Molen* restaurant, Kaatsheuvel, the Netherlands.

Celeriac and truffle domino jelly

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Ingredients

200

g

celeriac purée

1.2

g

agar agar

200

g

celeriac purée

20

g

truffle

1.4

g

agar agar

Preparation method

  • Heat 200 g of the celeriac purée and mix with 1.2 g agar agar.
  • Simmer for 3 minutes.
  • Pour the mixture into test tubes and leave to cool.
  • Put 200 g of the celeriac purée together with the truffle in a blender and blend until smooth.
  • Heat the truffle purée and mix with 1.4 g agar agar.
  • Simmer for 3 minutes.
  • Pour the mixture into test tubes and leave to cool.
  • Remove the cylinders and cut to the same length.
  • Cut both cylinders lengthwise and then into quarters.
  • Place the pieces back alternately to form a cylinder with a brown/white pattern.
  • Now cut the cylinder into slices and place the slices alternately to create a domino effect.

Serving suggestions

  • As a basis for an amuse-bouche, e.g. with sweet and sour celeriac.
  • As part of a starter, such as with a poultry terrine, thinly-sliced fennel and truffle dressing.

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