Chef's Recipes

Burnt Celeriac Cream

Peppered Candied Beets, Crimson Hedge Fruits, Lemon Thyme Ice 

Serves 4

Equipment Focus

Cooking does not have to be a scary affair!

Combining Falcon and Lainox cooking technologies, makes managing the food production and cooking processes so much easier and more efficient.

All Falcon and Lainox equipment is designed to make the end user, cook or chef’s life easier. From cooking, to operating and even cleaning, the units support the kitchen enabling them to cope with the pressures of modern kitchens. 

Ingredients

250g Celeriac peeled and roughly diced
700ml Double Cream
8x Egg yolks large
50g Caster sugar
200ml Almond milk    

100g Beetroot washed and boiled in skin
50g Demerara sugar
5g Orange zest
50ml Orange juice
1g Crushed mixed peppers
1x Bay leaf

80g Brambles, black berries raspberries
15ml Lemon juice
80g Sugar

8x Egg yolks large
100g Caster Sugar
500ml Milk full fat
500ml Double cream
2 sprig    Lemon thyme

Method

• Poached the celeriac in almond milk till soft, remove and puree till fine. Reduce milk with touch sugar. 
• Bring cream to boil, add syrupy almond milk when ready. 
• Lightly combine egg yolks and sugar, then add cream and milk, taste, then add celeriac puree to taste.
• Pass once more through sieve and pour into oven proof dishes.
• Cook on combination mode in preheated oven at 70% dry heat and 30% steam injection for around 15 – 20 minutes, size depending. 
• Remove when sufficiently starting to firm up, but still resembles a wobble. Chill till use.

• Once beetroots are cooked, mixed with a hot syrup of the ingredients and set to infuse.

• For the fruits, place all ingredients in a saucepan, bring to the boil and reduce till jam consistency.

• Bring milk, cream and thyme to the simmer in a heavy based saucepan. 
• Remove from heat and continue to infuse with the thyme.
• Lightly whisk egg yolks and sugar till just ribbon stage, then add hot milk mixture.
• Pass through sieve and cool sufficiently. 
• When cooled, add to ice cream machine and churn to ice cream state. 

• To burn the cream, remove from fridge and sprinkle generously with sugar of choice. Then caramelise the sugar on top of the cream till golden glass crispy. 
• Start to plate up, serve and enjoy.

Chef's Tips

Mise en place or preparation prior to service, literally means to get ready. In order for any dinner or lunch to run smoothly, regardless of the amount of guests, preparation is vital. 

A happy service is a prepared service. 

“A prepared service done with efficient kit, no need to fear, it is definitely not such a scary affair!”