Celery Root Mousse
Ingredients
- 800 gCeleriac (peeled and diced)
- 500 mlWhole milk
- 50 gUnsalted butter (cold)
- 100 mlCream
- 1 pinchGray sea salt
- 1 pinchWhite pepper ground
- 1 pinchNutmeg
Method
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.
- 1
Peel the celery root generously to remove all fibrous skin. Cut the flesh into regular 2 cm cubes to ensure even cooking.
- 2
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
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
Add a pinch of white pepper and nutmeg. Mix well. The mousse should be shiny and hold its shape without running.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Stored for 3 days in the refrigerator in an airtight container. Reheat over low heat while stirring to restore creaminess.
