Gastronomixs

Celeriac cream from the siphon

A lovely silky celeriac foam that is slight runny.

Creation by Patrick Stolker, Lute restaurant, Amstelveen, the Netherlands.

Celeriac cream from the siphon

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Ingredients

1

 

celeriac

250

ml

cream

250

ml

milk

20

g

butter

As needed:

 

pepper

Preparation method

  • Peel and then roughly chop the celeriac.
  • Cook the celeriac in the cream, milk, and butter.
  • Drain and keep the cooking liquid.
  • Purée the celeriac to produce a smooth consistency.
  • Add enough cooking liquid to make a runny mixture.
  • Season to taste with pepper.
  • Leave to cool slightly.
  • Transfer to a siphon and aerate with two cartridges.

Serving suggestions

  • The foam goes well with fried scallops or lobster.
  • As part of an amuse-bouche, for instance with potato crisps and a poached quail egg.

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