Home Recipes Celeriac terrine

Celeriac terrine

with shallot and ponzu

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Ingredients

For 10 servings

Ponzu sauce

200 ml ponzu

100 ml Debic Cream 40%

75 g brown butter(beurre noisette)

1 lime, juice

Celeriac sauce

100 g celeriac purée

50 g mushroom stock

100 ml Debic Cream 40%

50 g Debic Traditional Butter

25 g milk

pepper

salt

Celeriac terrine

¼ celeriac

1 egg

100 ml Debic Cream 40%

salt

pepper

100 g Parmesan cheese

50 g truffle

Cèpes mousse

8 g sheet gelatine

200 ml mushroom stock

25 g cèpes powder

200 ml Debic Cream 40%

Shallot purée

250 g shallots

1 clove garlic

25 g Debic Traditional Butter

2 sprigs of thyme

100 ml vegetable stock

Hazelnut

20 hazelnuts

Onion shells

1 onion

splash of olive oil

pepper

salt

Garnish

1 onion

4 sprigs of mizuna

50 g mustard cress

4 raw mushrooms

4 white mushrooms

Debic products used

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Debic Cream 40% 2L

  • Full authentic cream taste
  • Firm decoration, perfect stand
  • Constant high quality
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Debic Traditional Butter 25KG

  • Made from fresh cream
  • For a wide variety of applications, both in horeca and bakery applications
  • With the natural and authentic flavor of butter in all its preparations

Preparation

Ponzu sauce

Add all ingredients in a pan and cook together.

Mix until foamy with the hand blender.

Celeriac sauce

Mix all the ingredients together in a pan and bring to the boil.

Mix with the hand blender and season with salt and pepper.

Celeriac terrine

Using the slicer, cut the celeriac into thin slices.

Mix the egg and Cream together.

Season to taste with salt and pepper.

Put a layer of celeriac in a greased oven dish lined with baking paper and spread the egg mixture on top.

Grate cheese and truffle over it.

Repeat until the mould is full or the celeriac is finished.

Bake in the oven at 165°C for 40 minutes.

Cool down and put aside under pressure.

When cooled, cut into nice even slices.

Cèpes mousse

Soak the gelatine sheets in cold water.

Warm the stock and dissolve the gelatine in it.

Add the cèpes powder and leave to cool to room temperature.

Whip the Cream to yoghurt thickness and mix with the stock.

If necessary, season to taste with pepper and salt.

Pipe into the ball moulds and freeze.

Remove from the mould when frozen and leave to defrost gently.

Shallot purée

Finely chop the shallot and garlic.

Gently heat in the butter together with the thyme.

Fry until it caramelises golden brown.

Add the stock.

Once the stock has evaporated, mix until smooth with the hand blender.

Put the mixture into a spray bottle.

Hazelnut

Roast the hazelnuts in the oven for 8 minutes at 180°C hot air.

Let cool and halve the hazelnuts.

Onion shells

Remove the outer peel of the onion and cut into super fine slices.

Season to taste with olive oil, salt and pepper.

Assembly

Arrange the terrine on the plate.

Place the two balls of cèpes mousse on top of the terrine.

Put 6 nice dots of shallot purée on the terrine using the spray bottle.

Place the hazelnut pieces on top of the dots of shallot purée.

Heat the celeriac sauce and froth with the hand blender.

Dress with a spoon around the terrine.

Garnish with onion shells and sprigs.

Finally, place the mushrooms on top of the terrine and finish with the mustard cress.

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