Recipes

Celery cake
by Gaetano Mignano

Copyright photo
Celery cake

Component 1Bavarian Vanini White Chocolate

Ingredients
50 gr Cream
50 gr Yolk
200 gr Celery (just centrifugeted stem)
85 gr Custard (basic cream)
200 gr White Vanini Chocolate
2 gr Gelatin
300 gr Glossy cream
Method

Custard (basic cream):

cook all the ingredients together (cream, yolk and celery) in the microwave at 82°C.

Melt the Vanini White Chocolate and add into the custard. Melt the gelatin, previously put in the water to let it be more soft and mix all the ingredients. Let the preparation be lighter by adding some glossy cream. 

Pour into the moulds and shock down in the blast chiller.

Component 2Bavarian with Chiara Milk Chocolate 33% and orange

Ingredients
125 gr Cream
125 cl Milk
50 gr Yolk
25 gr Sugar
1/4 Orange peel
185 gr Chiara Milk Chocolate
2 gr Gelatin
300 gr Glossy cream
Method

Custard (basic cream)

Put into a bowl the orange peel the cold milk and the cold cream. Covered and leave in infusion for 20 minutes. Filter, add into the preparation sugar and yolk, cook into the microwave till 82°C.

Put the gelatin into cold water to let be more soft.

Melt the Chiara Milk Chocolate and mix with the custard.

Melt the gelatin into the microwave and mix with the preparation. Let all the preparation be lighter by adding the glossy cream. Pour into the moulds and shock down into the blast chiller.

Component 3Diamante Dark Chocolate 67% Biscuit

Ingredients
140 gr Albumen
10 gr Soft flour
70 gr Yolk
70 gr Sugar
70 gr 84% mg butter
140 gr Diamante Dark Chocolate
Method

Melt Diamante Dark Chocolate with the butter at 50°C, add the sifted soft flour and mix all. Beat the albumen into the kitchen aid at a medium high speed and finally add the sugar. Go on with lowest speed for other 2 minutes. Mix the yolk with a spatula. 

Lay down the preparation on a tray 30*40 and bake at 180°C for 7/8 minutes.

When the cooking is ready, cool down on a grill.

Component 4Celery jam

Ingredients
750 gr Celery
3/4 of sugar of the cooked celery
1 bicchiere of water every 500 gr of sugar (some water more for cooking)
1 Squeezed lime
1 e 1/2 Squeezed lemon
Method

Clean the celery and cut into small cubes. Wash them carefully under the water. Boil the celery into water with some lemon until it is cruncy. Drain it and cool down under fresh water to stop the cooking. Check the weight for the calculation of the remaining ingredients.

Cooking the celery jam

Calculate 1 glass of water for every 500 gr of sugar weighted and let it mel into a small pot. When melted, increase the heat and bring the syrup to a pearl colour (105°C).

Add the celery, plus some lime and half lemon juice. Mix everything well and boil again, and continue cooking at low fire. When the celery becames traslucent (104.5°C) remove the foam and fill the sterilized small jars.

Preparation

Cut a biscuit base and put a layer of celery jam.

Overlap on the same one a layer of Bavarian Chiara Milk Chocolate and orange.

Shock down all the preparation in the balst chiller. Cover all the dessert with the Vanini White Chocolate and celery Bavarian.

Sprinkle with chocolate spray and decorate.