Celeriac parfait, honeycomb, blueberries and tarragon 1

Serves 4,
Ingredients
Celeriac parfait
1 celeriac
200ml of water
200ml milk
200ml cream
3 leaves of gelatine
For the custard (celeriac parfait pt 2)
4 egg yolks
100g sugar
20g flour
150ml milk
200ml cream
¼tsp vanilla powder
200ml whipped cream
Honey comb
350g sugar
30g honey
80g of glucose
6g of bicarbonate soda
50ml water
Blueberries and tarragon
100g of blueberries
1 vanilla pod
200ml water
200g sugar
1 star anise
1 stick of cinnamon
1tsp dried tarragon
Celeriac parfait
Peel and slice the celeriac, place in a pot with just enough water to cover the celeriac. Add a pinch of salt,cover and boil on a medium heat until soft. Once the celeriac has softened the water will have evaporated. Add the cream and milk and bring to the boil. Soak your gelatine for 15 minutes in cold water and add to the celeriac mixture while hot. Blend in the food processor until the mixture is nice and smooth. Pass the mixture through a fine sieve into a bowl and allow the mixture to set in the fridge.
Custard (pt 2)
Put the cream, milk and vanilla into a pot and bring to the boil. In a medium bowl, whisk the egg yolks and sugar until creamed. Once the mixture is whisked to a light colour and thick consistency, add the flour and mix in well. Poor the hot (not boiling) cream and milk mixture gradually into the egg yolk mixture. It is important to keep whisking the mixture while pouring to avoid curdling. Once the two mixtures have been combined, pour them back into a pot and place on low heat. Heat the mixture while consistently stirring until it thickens. The consistent stirring and thelow heat aid in preventing the mixture from boiling. Allow the custard to cool in the fridge.
Combining the custard and the parfait
Combine the two mixtures. Whip the cream and fold into the custard and celeriac mixture, keeping it nice, light and aerated.
Honeycomb
Place the water, sugar, honey and glucose into a pot and bring it to the boil. Using a sugar thermometer, check that the temperature comes up to 155 Degree Celsius before whisking in the bicarbonate vigorously. Make sure not to exceed this heat as the mixture will otherwise burn. Take the pot of the heat and quickly pour the mixture over a non-sticky surface and allow it to set. You can use your workbench or a baking tray and pour the mixture until it forms a nice and thick layer. Once the honeycomb has cooled down, brake it down into rough pieces. Grind up some honeycomb for garnishing.
Blueberries and tarragon
Place the water, sugar, vanilla pod,star anise, cinnamon stick, tarragon and the juice of one orange into a pot and bring to the boil. Add the blueberries and take off the heat. Let the blueberries marinate in the spicy sugar syrup for approximately two hours.
Bringing it all together Portion the parfait with a spoon. Add a shard of the honeycomb and a generous spoon of the blueberries and sprinkle with a nice amount of ground honeycomb and honeycomb crumbs.

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