Celery magnum ice cream

Creation by Maurits van der Vooren, restaurant Latour* (Grand Hotel Huis ter Duin), Noordwijk aan Zee, the Netherlands.

Celery magnum ice cream

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celery juice








leaves of

gelatin, soaked






white chocolate



Anchor milk powder

Preparation method

  • Place 500g of celery juice, 80g isomalt, 50g fondant, and a pinch of salt in a pot and heat up to 40°C.
  • Dissolve the gelatin in the mixture.
  • Place the mixture in a Pacojet cup and freeze.
  • Very finely brunoise the celery stalks and confit in sugar water.
  • After at least 6 hours of freezing, churn the ice cream in the Pacojet and add the candied celery brunoise.
  • Pour the composition into the magnum moulds, place the sticks into the ice cream and freeze until solid.
  • Temper the white chocolate and season to taste with Anchor milk powder to reduce the sweetness of the chocolate.
  • Dip the magnum ice creams in the chocolate twice to create an even layer.
  • Airbrush the magnum ice creams with gold, silver, and green to create a beautiful, velvet sheen. 

Serving suggestions

  • Use the ice cream as the basis for a dish or as a pre-dessert. Give it your own, unique interpretation. 

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