Truffled Celeriac Jelly with Wild Mushroom Cream
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 50 min.
Ready in
Ingredients
for
- For the pannacotta
- 1 cup Celeriac (cut into small dice)
- 6 sheets white gelatin
- 1 ⅔ cups cream
- Truffle oil
- For the sauce
- 1 clove garlic cloves (finely chopped)
- 2 Tbsps olive oil
- 4 cups Mixed Mushrooms (e. g. shiitake, chanterelles, porcini, morels)
- ⅔ cup dry white wine
- ⅔ cup cream
- fresh black truffle (for shaving over)
Preparation steps
1.
Cover the celeriac with water and cook for 10-15 minutes until soft. Drain and blend with 2 tbsp of the cooking water to form a fine purée.
2.
Soak the gelatine in cold water.
3.
Bring the cream to the boil in a pan and add the purée and a few drops of truffle oil. Take off the heat and season with salt and ground black pepper. Squeeze out the gelatine and dissolve it in the cream mixture.
4.
Tip the mixture into timbale moulds rinsed in cold water, and chill in the refrigerator for approx. 4 hours.
5.
Meanwhile, fry the garlic in oil in a hot pan until translucent. Add the mushrooms (cut into smaller pieces if necessary) and fry together briefly, then deglaze with the white wine. Add the cream and season with salt and ground black pepper, then simmer gently until the sauce has thickened slightly. Check the seasoning.
6.
Turn the pannacotta out onto plates and pour the sauce around the edge. Serve garnished with freshly shaved truffle.
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