Gastronomixs

Celery crémeux

Creation by Willem Nuijten, Vandeijck restaurant, Riethoven, the Netherlands.

Celery crémeux

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Ingredients

300

ml

celery juice

100

ml

cream

1

 

lime, juice and zest

80

g

flour

110

g

sugar

150

ml

egg yolks

2

drops

green food colouring

g

citric acid

Preparation method

  • Blend the celery juice, cream, lime juice, citric acid, food colouring, and egg yolks in a thermo blender.
  • Slowly add the flour.
  • Blend to 100°C and leave to blend for another ten minutes.
  • Pour the mixture into a container and cover with cling film.
  • Once the mixture has cooled, blend to a smooth créme.

Serving suggestions

  • In desserts with citrus.
  • As a dessert amuse-bouche.

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