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.
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