Celery Mousse with Fruit Compote
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Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 5 h. 15 min.
Ready in
Ingredients
for
4
- For the pureed celery mousse
- 1 small Celeriac (peeled and diced)
- 2 sticks Celery (peeled and diced)
- 2 cups Whole milk
- 1 cup whipping cream
- 1 Tbsp unsalted butter
- 2 sheets gelatin (soaked in cold water)
- salt
- ground White pepper
- For the cranberry sauce
- 1 ⅔ cups frozen Cranberry (thawed)
- ¼ cup Orange juice
- 2 Tbsps caster sugar
- To garnish
- Celery
Preparation steps
1.
Prepare the mousse by cooking the celeriac in the cream and milk until tender; usually 20-25 minutes.
2.
Drain and reserve 200 ml of the cooking liquid in a jug.
3.
Squeeze the soaked gelatine sheets of excess water and add to the hot cooking liquid, whisking well to help them dissolve.
4.
Puree the celeriac with the celery and butter in a food processor until smooth. Transfer to a bowl and whisk in the gelatine liquid. Adjust the seasoning to taste.
5.
Line 6 individual ramekins with an oiled sheet of clingfilm before spooning in the mousse mixture and smoothing the tops.
6.
Wrap the clingfilm on top and chill until ready to serve; at least 3-4 hours.
7.
For the cranberry sauce, combine all the ingredients for it in a saucepan and heat over a medium heat, stirring occasionally until the fruit is hot and a sauce has formed. Adjust the seasoning to taste before
8.
cooling.
9.
Once cool and you are ready to serve the mousses, remove them from the fridge.
10.
Use the clingfilm to help turn them out onto serving plates. Top with tablespoons of the cranberry sauce and serve with celery leaf as a garnish.
