🍽️ Savory Celery Flan with Truffle Mushroom Sauce

Name: Savory Celery Flan with Truffle Mushroom Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g celeriac; 6 sheets white gelatin; 400 ml whipping cream; truffle oil; salt; pepper (from the mill); 300 g mixed mushrooms (e.g. shiitake, chanterelles, brown cap mushrooms, clove deceiver, porcini, morels); 1 garlic clove; 2 tbsp olive oil; 150 ml dry white wine; 150 ml whipping cream; 30 g black truffle

685 kcal · 30 min · 4 servings

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Ingredients

120 g celeriac
6 sheets white gelatin
400 ml whipping cream
truffle oil
salt
pepper (from the mill)
300 g mixed mushrooms (e.g. shiitake, chanterelles, brown cap mushrooms, clove deceiver, porcini, morels)
1 garlic clove
2 tbsp olive oil
150 ml dry white wine
150 ml whipping cream
30 g black truffle

Instructions

1. Peel the celery and cut it into small cubes.
2. Place the celery cubes in a pot and cover them with water.
3. Cook the celery for 10 to 15 minutes until it is soft.
4. Drain the celery, but keep the cooking water (fond) for later.
5. Puree the cooked celery with two tablespoons of the collected celery fond until smooth.
6. Soak the gelatin in a bowl of cold water.
7. Heat the cream in a pot until it boils.
8. Stir the celery puree and a few drops of truffle oil into the hot cream.
9. Remove the pot from the heat.
10. Season the mixture with salt and pepper.
11. Squeeze the soaked gelatin well and dissolve it in the warm cream mixture.
12. Rinse the small molds (timbale molds) with cold water.
13. Fill the flan mixture into the prepared molds.
14. Place the molds in the refrigerator for about 4 hours until the flan is set.
15. Clean the mushrooms and chop them if necessary.
16. Peel the garlic and chop it finely.
17. Heat oil in a hot pan.
18. Sauté the garlic in the oil until translucent.
19. Add the mushrooms to the pan and sauté them briefly.
20. Deglaze the pan with white wine.
21. Pour the cream over the mushrooms.
22. Season the sauce with salt and pepper.
23. Let the sauce simmer slightly until it becomes creamy.
24. Taste the sauce and adjust seasoning if needed.
25. Unmold the cold flan onto a plate.
26. Spread the mushroom sauce around the flan.
27. Garnish the dish with freshly shaved truffle and serve.

Nutrition per serving

kcal: 685
Protein: 13 g · Fett/Fat: 62 g · Carbs: 8 g