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
