Rich and creamy, yet light and flavorful… this celery root custard walks the line between a mouthwatering appetizer, a savory side, and even an unexpected dessert. It is topped with a stable golden raisin foam that can be made ahead of time and even refrigerated overnight. Dare to indulge your taste buds.
Ingredients
- Golden Raisin Foam:
- 120g (½ cup) Golden Raisins
- 120g (½ cup) Sugar
- 240g (1 cup) White Wine
- 120g (¼ cup + 3 tbsp) Water
- 5g (1 tsp) Sodium Citrate
- Druids Grove Vegan Gelatin 14.5g (1 tbsp)
- 6g (1 tbsp) Foam Magic
- Celery Root Custard:
- 454g (1 lb) Celery Root (peeled and sliced thin)
- 1000g (1 qt) Heavy Cream
- 240g (12 yolks) Egg Yolks
- 5g (1 tsp) Salt
- 0.5g (¼ tsp) White Pepper
- 2-3 Drops Truffle Oil
- 1 pinch Ground Nutmeg
- 1 Bayleaf (fresh if possible)
- 10-15 Pistachios (shelled)
Equipment
Active Time: 35 Minutes
Total Time: 3 Hours
Yield
Eight 4 oz Mason Jars
-
Prepare Celery Root
Preheat an oven to 240°F.
In a heavy bottom stainless steel saucepan place the celery root, cream, white pepper, truffle oil, nutmeg, and bayleaf. Bring to a simmer and then reduce heat and cover for 30 minutes or until the celery root is softened.
Pass the contents through a 250 Micron super bag. Squeeze out as much liquid as possible. You should be left with 750g (~3 cups) of celery root cream.
Save to celery root for a puree or another use as it is still wonderfully flavorful!
-
Create Custard
In a bowl whisk the egg yolks and slowly temper in the hot heavy cream. Do this one ladle at a time until half the cream has been added. At this point the rest of the cream can be added along with the salt.
Pour the custard evenly into eight 4 oz mason jars and place them in a 2 inch deep pan. Place this pan in the oven and fill it ¾ of the way with tap water.
Cook for 2 hours or until the custard does not jiggle when moved.
Cool completely.
-
Prepare Raisins
Dry mix together the sugar and vegan gelatin.
In a blender add the golden raisins, white wine, water, and sodium citrate. Blend until mixed and then add the sugar and vegan gelatin.
Blend until smooth and pass through a 100 micron super bag. Squeeze as much liquid out of this.
-
Add Foam Magic
Place the strained mixture into a small sauce pot and bring it to a boil. Once at a boil whisk in the Foam Magic and boil for 1 more minute. Remove from the heat.
Place the stone of the magic air maker down into the hot liquid and begin foaming. If for some reason the liquid doesn’t foam right away give it some time to cool slightly.
Once the liquid foams it can be scooped out and placed on top of the custard. The vegan gelatin will set within minutes of being removed from the pan.
-
Garnish & Serve
Use a microplane to grate a pistachio over the top of half of the foam once it has set.
Serve immediately or hold for up to 2 days.
Summary
Recipe Name
Creamy Celery Root Custard with Overnight Golden Raisin Foam
Author Name
Modernist Pantry
Published On
Average Rating
Based on 2 Review(s)
