Celeriac panna cota with duck pâté and speculoos topping
January 17, 2014
My mother prepared this for Christmas —
almond milk or milk
salt and pepper
In This Recipe
Set a Timer
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.
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
Cut 100g of the duck pate into dices and put into the verrines
When the panna cotta are cool, set the verrines in the refrigerator for at least 2 hours.
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.
See what other Food52ers are saying.
Popular on Food52