Savory Flan with Mushroom Sauce
Ingredients
- For the flan
- 120 grams Celery root
- 6 sheets white gelatin
- 400 milliliters Whipped cream
- Truffle oil
- salt
- freshly ground peppers
- For the sauce
- 300 grams mixed Mushrooms (such as: shiitake, chanterelle, brown caps, fairy ring mushroom, porcini, morels)
- 1 garlic clove
- 2 Tbsps olive oil
- 150 milliliters dry white wine
- 150 milliliters Whipped cream
- For the garnish
- 30 grams black Truffle
Preparation steps
For the flan: Rinse and dice celery. Boil in hot water until soft, about 10-15 minutes. Drain and reserve 2 tablespoons of the broth. Mash celery with reserved broth.
Soften gelatine in cold water. Heat cream in a pot, stir in celery and a few drops of truffle oil. Remove from heat and season with salt and pepper. Squeeze out gelatine and dissolve in cream mixture.
Pour cream mixture into 4 cold flan ramekins and chill for about 4 hours.
For the sauce: Rinse mushrooms and chop, if needed. Peel and mince garlic. Heat oil in a pan and saute garlic. Add mushrooms, sauté briefly and deglaze with white wine. Stir in cream and season with salt and pepper. Let simmer until slightly creamy. Season again.
Release flan from molds, drizzle with sauce and serve garnished with freshly grated truffle.
