Dessert with Celeriac, Feather Tops and White Chocolate

Ingredients and method


Ingredients for the white chocolate mousse (4 persons)

  • 100 gr white chocolate Callebaut
  • 1 egg yolk
  • 80 ml of milk
  • 1 tbsp sugar
  • 250 ml whipped cream
  • Planifolia Black Vanilla
  • Water

Ingredients for the gel of fennel and Shiso Leaves Green

  • Shiso Leaves Green
  • Fennel
  • Fennel juice
  • Gellan Gum

Ingredients for the white chocolate crumble

  • White chocolate Callebaut

Other Ingredients

  • Feather Tops
  • Fennel
  • Sugar
  • Water


Method for white chocolate mousse

  • Grind the whole Planifolia Black Vanilla pods with 2 parts water in coffee grinder.
  • Heat up milk.
  • Whisk egg yolk with sugar, add warm milk, bind the mixture.
  • Whip cream until stiff.
  • Melt white chocolate, add vanilla, let cool, stir into whipped cream.
  • Pour into containers and let set in the refrigerator for at least 5 hours.

Method for the gel of fennel and Shiso Leaves Green

  • Heat the Shiso Leaves Green in a little liquid from the fennel.
  • Add Gellan Gum and twist finely.
  • Allow to cool and twist finely again.
  • Place the gel in a piping bag.

Method for the white chocolate crumble

  • Bake the white chocolate at 160 degrees for 10 minutes on a silicone mat.
  • Let cool and crush finely in the mixer.

Method for the dish

  • Blanch segments of fennel in sugar water.
  • Make a nice round of white chocolate mousse.
  • Garnish over this the gel of fennel and Shiso green.
  • Cover with crumble of the white chocolate.
  • Turn three small quenelles of white chocolate mousse.
  • Place the wedges of fennel, blanched in sugar water, in a dainty flower shape.
  • Pipe tufts of the gel between the dish.
  • Further garnish with large and small tufts of the Feather Tops.

Recipe: Eric Miete

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