Cream of celery, black truffle and cheese fondue
Pascal Barbot
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
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.