Hot Celeriac Mousse
Veg HT HD 75mins
Hot Vegetarian Vegetables Hors d'oeuvre Appetizer Starter Gluten Wheat Free
Salt and Black
1 Egg Yolk
1. Heat the
oven to 170, 325F, Gas mark 3. Peel the celeriac, cut it into chunks and cook in boiling salted water for 10-15 minutes, until
very soft. Drain well then rub it through a fine
sieve to make a purée. Alternatively, place in a food processor and process
until fairly smooth.
2. Beat the
eggs, egg yolk and thick cream into the puréed celeriac and season generously
with freshly ground black pepper, nutmeg and a little
the mousse mixture to a well buttered 600ml/1 pt mould or soufflé dish. Place
the mould or dish in a large saucepan containing about 5cm/2 inches of hot
water. Bring the water to the boil, then remove the dish from the pan and place
it in the oven. Cook for 45-50 minutes, or until set.
4. Turn the
mousse onto a heated serving dish and drizzle with a little hollandaise sauce.
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