Celeriac spread

Recipe-Ingredients

Ingredients for 1 pacotizing® beaker

1 pacotizing® beaker = 10 portions

300 g celeriac
300 g cream cheese
14 g lemon juice
4 g sea salt
7.5 g white gelatine
4 g dried blue clover
4 g dried tarragon

Recipe preparation

(1) Peel and finely dice the celeriac and steam at 100 °C until soft. Strain and collect the liquid. Pour the celeriac into a pacotizing® beaker. 
(2) Close with lid and label. Freeze at -20 °C for at least 24 h.
(3) When needed, pacotize® with overpressure and heat.
(4) Soak the gelatine and dissolve in the celery puree. Stir in the cream cheese and whip the mixture with a hand mixer or whipping disc. Stir in all the other ingredients and season to taste with the celery stock. 
(5) Pour the spread into a bowl and sift a little of the sorrel and tarragon over it.

Recipe from Jan Hartwig