is one of the recipes which we have been given
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Salt and Black Pepper
1 Egg Yolk
150ml/5 fl.oz. Double Cream
Butter for greasing
the oven to 170ºC, 325ºF, Gas mark
3. Peel the celeriac, cut it into chunks and
cook in boiling salted water for 10 - 15 minutes,
until very soft. Drain then rub it through
a fine sieve to make a purée.
the eggs, egg yolk and thick cream into the
puréed celeriac and season generously
with freshly ground black pepper, nutmeg and
a little salt.
the mousse mixture to a well buttered 600ml
/ 1 pt mould or soufflé dish. Place
the mould or dish in a large saucepan containing
about 5cm / 2 inches of hot water. Bring the
water to the boil, then remove the dish from
the pan and place it in the oven. Cook for
45 - 50 minutes, or until set.
the mousse onto a heated serving dish coated
with a little hollandaise sauce.