Celeriac panna cota with duck pâté and speculoos topping

By • January 17, 2014 0 Comments

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Celeriac panna cota with duck pâté and speculoos topping

Author Notes: My mother prepared this for ChristmasMarieGlobetrotter


Serves 6

  • 600g celeriac
  • 200 milliliters crème fraîche
  • 350 milliliters almond milk or milk
  • 250g duck pâté
  • 1 teaspoon agar-agar
  • 1 pinch nutmeg
  • salt and pepper
  • 1 celery stalk
  • 2 tablespoons speculoos
  1. Peel the celeriac, cut into dices and steam for 20 minutes until tender. Put the dices in a blender with the cream, milk, a pinch of salt, nutmeg, and pepper. Blend.
  2. Put the mixture in a pan, add the agar agar and bring to a boil. Let boil for about 30 seconds, stirring constantly. Let cool then pour into 6 verrines/small glasses
  3. Cut 100g of the duck pate into dices and put into the verrines
  4. When the panna cotta are cool, set the verrines in the refrigerator for at least 2 hours.
  5. Cut the rest of the pâté into dices. Crumble the speculoos Top each verrines with duck pâté, sprinkle with speculoos and thin slices of celery.

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