Salt Baked celeriac, lovage cream and truffle ice cream

Matt Worswick

Matt Worswick

8th March 2017

Salt Baked celeriac, lovage cream and truffle ice cream

As part of The Staff Canteen Live, Matt Worswick will be creating salt baked celeriac, lovage cream and truffle ice cream for his demonstration ⁣at IFE 2017 - supported by Westlands. ⁣You can register here: www.ife.co.uk/tsc

Ingredients

  • Truffle ice cream:
  • 480ml milk
  • 24g pro creme
  • 20g sugar
  • 10g truffle oil
  • 12g milk powder
  • 5g stabiliser
  • 13g maldon salt
  • Lovage cream:
  • 800g spinach
  • 200g lovage
  • 300g cream reduced by 1/2
  • 100g hot water
  • Salt baked celeriac:
  • 2 celeriac
  • 3kg flour
  • 900g grey salt (sel gris)
  • 1800ml water
  • 10g thyme

Method

Truffle ice cream:
Heat milk and sugar, whisk in powders, add truffle oil and season then taste. Vac pack then freeze.
Lovage cream:
Blanch and chop the spinach and lovage, add hot water and cream then blitz. Thicken with xanthan gum then pass.
Salt baked celeriac:
Mix all together and wrap around desired root vegetables. Bake at 180°c for approx 40 minutes.

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