Celery parfait
Ingredients
- 250 g celery, stalks and leaves, finely chopped
- 1 unwaxed lemon, strips of zest of whole lemon and juice of ½ lemon
- 100 ml carbonated mineral water
- pinch of salt
- ½ vanilla pod
- 80 g caster sugar
- 4 egg yolks
- 350 ml double cream, whipped
- ½ sachet powdered gelatin
Method
- Line a loaf tin with clingfilm and set aside. Place mineral water, salt, lemon zest and juice, prepared celery in a saucepan and simmer for 20-30 minutes until very soft. Empty onto a sieve, remove strips of lemon zest and let sit until well drained. Blend to a puree and pass through a fine-meshed sieve. Set aside to cool.
- Whisk egg yolks and sugar over a hot water bath until pale and thick. Remove from water bath and keep whisking until cooled. Add celery puree and mix carefully, then fold in whipped cream. Pour mixture into prepared lined loaf tin, cover with clingfilm and freeze overnight. Remove from freezer to fridge about 30 minutes before serving.