Sandra
Über Member
Ingredients for celery Bavarian cream:
125 ml vegetable milk (I used soya milk)
125 vegetable cream (I used soya cream)
250 ml celery juice (I made it with fresh celery using the centrifuge. I used about 3 large stems)
4 gr agar-agar
Ingredients for the sauce
2 potatoes
2 carrots
soya milk
extra virgin olive oil
salt and pepper
Ingredients for cherry tomato confit
tomatoes
extra virgin olive oil
salt
oregano
(sugar facultative)
Methods for celery Bavarian cream:
Put the milk, the cram and agar-agar in a pot and bring to a boil. Boil gently for about 4 minutes. Remove from heat and let it rest for a few minutes. Add celery juice and put the mixture in the molds. Let it thicken.
Methods for the sauce:
Boil potatoes and carrots in salted water, then whisk together a little soya milk, salt, pepper and extra virgin olive oil.
Methods for cherry tomato confit:
In the original recipe the cooking is in the oven for about 2 hours. This time I cooked them in microwave for about ten minutes with salt, oregano and extra virgin olive oil. I didn’t use sugar but in the original recipe there is also sugar.
