Soft candied celeriac batons with brown sugar, vanilla ice cream, and fresh chestnut
Ingredients for 4 servings:
Vanilla ice cream:
- Half a liter of milk
- 1 vanilla bean
- 80g semolina sugar
- 5 egg yolks
Whisk sugar and egg yolks until creamy. Heat milk and pour over the mixture, bringing it to "porter à la nape" consistency as in a classic ice cream recipe. Strain through a sieve and let it cool. Churn in an ice cream maker. Store in the freezer.
Candied celeriac:
200g celeriac, cut into uniform batons of approximately 6 by 1 cm
In a sauté pan, arrange the batons in a single layer, moisten with water until covered.
Sprinkle four heaping teaspoons of brown sugar and a heaping teaspoon of butter (40g) over them. Bring to a gentle boil and place, covered with a lid or aluminum foil, in the oven at 180°C for a maximum of 15 minutes. Divide the batons over 4 plates by placing them next to each other. Further reduce the sauce until it thickens slightly, then spoon over the celeriac. Place a scoop of ice cream on top of the warm preparation and serve. When serving, sprinkle small pieces of raw chestnuts over the ice cream.
Tip: A nice garnish is some light brown-fried fine threads of celeriac, drained on kitchen paper and dusted with powdered sugar. It adds an extra crunchy effect to the soft companions on the plate.
Used culinary technique
