Celery Root Mousse

A bright white puree, smooth and silky on the palate. The earthy taste of celery root is balanced by the sweetness of milk and the richness of cream.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 290
• Protein: 8 g
• Carbs: 16 g
• Fat: 21 g

Ingredients

• 800 g Celeriac ( peeled and diced )
• 500 ml Whole milk
• 50 g Minimum butter sweet ( cold )
• 100 ml Cream
• 1 pinch Gray sea salt
• 1 pinch White pepper ground
• 1 pinch Nutmeg

Instructions

1. Vegetable preparation

   Peel the celery root generously to remove all fibrous skin. Cut the flesh into regular 2 cm cubes to ensure even cooking.

2. Cooking in milk

   Place the cubes in a saucepan, cover with whole milk and add salt. Bring to a simmer. The celery is ready when a knife tip sinks in like butter.

3. Blending and emulsion

   Drain the cubes (keep a little milk) and blend them. Add cold butter and cream. Blend until the texture is perfectly smooth and coats the back of a spoon.

4. Final seasoning

   Add a pinch of white pepper and nutmeg. Mix well. The mousse should be shiny and hold its shape without running.

Chef's tips

• Use white pepper to keep the mousse's brilliant white color.
• If the mousse is too thick, loosen it with a little of the reserved cooking milk.
• Pass the mousse through a fine-mesh sieve for a Michelin-star texture.

Storage

Stored for 3 days in the refrigerator in an airtight container. Reheat over low heat while stirring to restore creaminess.