Celery Root Mousseline with Black Truffle Fondue Adapted from a recipe by Chef Kenneth Oringer of Clio

For the Mousseline:


1 pound celery root
2 cups heavy cream
Salt and pepper to taste
Celery salt to taste
2 shallots, sliced and sautéed in butter until soft
2 tablespoons butter, browned
1/2 tablespoon lemon juice
Peel celery root and cut into large dice. Place in saucepan. Cover with heavy cream. Season with salt, pepper and celery salt. Cook over medium-low heat until very soft, about 10 minutes. Drain and reserve the liquid. Purée in blender with some of the reserved liquid and shallots to the consistency of thick crème anglaise custard. Add brown butter and lemon juice. Put through a fine strainer and strain again. Pour mixture into a whipped cream siphon bottle fitted with N2O canister. Then pressurize.

For the Black Truffle Fondue:


2 quarts pigs' foot stock (may substitute veal or chicken stock)
1/4 pound black truffles (reserve 1 tablespoon)
2 tablespoons truffle juice
2 tablespoons butter
Salt and pepper to taste
Reduce stock to 2 cups. Grate black truffles on box grater and add to stock. Add truffle juice, butter, salt and pepper. Process in blender until truffles are puréed. Set aside and keep warm.

To Serve:


Cocoa powder
1 tablespoon reserved black truffles
2 tablespoons chives, chopped
Put truffle fondue on the bottom of espresso cup. Top with celery root mousseline. Dust with cocoa powder, chopped truffles and chives. Serves 8



 

Food Editor Carole Kotkin is a Miami-based writer, cooking instructor and consultant. She recently co-authored Mmmiami – Tempting Tropical Tastes for Home Cooks Everywhere. Wine News BuyLine Panelist Fred Tasker writes a weekly syndicated wine column for The Miami Herald.

Courtesy The Wine News

 

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