Cream of celery, black truffle and cheese fondue

Pascal Barbot

INGREDIENTS

For 4 people

For the cream of celery
1 Monark celeriac
½ l of whole milk
unrefined salt, freshly ground pepper
lightly salted butter
celery seeds

For the black truffle coulis
200 g of tuber melanospurum truffle
2 dl of truffle juice
100 g of unsalted butter
1 small dose of 4 spices
unrefined salt

For the cheese fondue
100 g of cheese fondue
50 g of butter
2 eggs
1 teaspoon of pear brandy

 

METHOD

For the cream of celery
Clean the celery, cut into large cubes and cook in the milk for 20 minutes. Drain, mix in the Thermomix and add the unrefined salt, ground pepper and butter. Leave to rest.

For the black truffle coulis
Cook the truffle in the juice for 15 minutes on a low heat, add the butter, salt and spices and mix in the Thermomix. Leave to rest.

For the cheese fondue
Cook all the ingredients into a zabaione for about 10 minutes. Leave to rest.

Place the three consistencies in a bowl and add a truffle scale.
 

 

Clicca qui per leggere il profilo dello chef

Pascal Barbot
Astrance

Clicca qui per leggere la ricetta

Oysters, red beetroot and confit lemon
A recipe presented at
Identità Milano 2009