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Warm Royale of Celeriac on Truffle Toast, Walnut Persillade

Recipe by Paul Gayler. A Chef that we at Infusions admire greatly not only as a great Chef but a true and selfless human being who does so much for charity.
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How to do it

  • For the Royale:

  • 1 large Celeriac, peeled
  • 100gr Comte or Beaufort cheese, cubed
  • 1 Shallot, finely chopped
  • 200gr Trompette Mushrooms
  • 600ml Double Cream
  • 4 Whole Eggs
  • 2 Egg Yolks
  • Salt, Pepper, Nutmeg

  • For the French Toast

  • 4 Brioche Loaf Slices
  • 1 Egg lightly beaten
  • 1 small Truffle, finely chopped
  • 2tb Single Cream

  • For the Walnut Persillade:

  • 1 Shallot finely chopped
  • 300gr Wild Mushrooms (cepes, girolles, trompettes)
  • 50gr Peeled Walnuts
  • 2tb Parsley Coarsely Chopped
  • ½ Garlic Clove, crushed
  • 100gr Caramelised Apple Puree


  • 100ml Verjuice infused Brown Vegetable Jus

  • (serves 4/6)

  • Method:

  • Preheat the oven to 150C/300F

  • Line a small loaf tin with cling film

  • Slice 1/3 of the celeriac into thin slices and cut the remainder into ½ cubes. Cook the cubes in boiling water for 3-4 minutes or until just tender

  • Blanch the celeriac slices in boiling water for one minute, then quickly refresh in ice water, drain and dry in a cloth

  • Line the loaf tin with overlapping slices of the celeriac, ensure the whole area is covered, also ensuring that some celeriac is hanging over the edges

  • Sauté the trompette mushrooms and shallots in a hot pan, cook for 2 minutes, then cool

  • Whisk the eggs and cream, season with salt, pepper and nutmeg

  • Fill the loaf tin with the cooked celeriac, sautéed mushrooms and cheese, then pour over the egg mix

  • Fold over the overlapping celeriac slices to secure the inner filling, fold over the cling film to seal it

  • Place in a baking tin ½ filled with water, then place in the oven for 1 ½ hours, remove and cool, put in fridge over night

  • For the French toast, pass the brioche loaf slices through the egg cream and chopped truffle/ Fry in a non stick pan until golden on both sides

  • Remove terrine when needed from the fridge, remove cling film, cut into ½” slices

  • Place a slice of the terrine on each French toast, place on a tray, warm in the oven

  • To serve:

  • Heat a non stick frying pan, when hot add the mushrooms and parsley, sauté for 2 min, finally add the walnuts, season to taste

  • Dress the royale on serving plates, drizzle a little apple puree on one side

  • Pour a little verjuice around the terrine, then scatter the walnut persillade over the top

  • Serve immediately

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    Frozen Vodka Spaghetti

    250ml Vodka
    4g Texturas Agar*
    Spaghetti Kit*
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    How to do it

  • Dissolve the Texturas Agar into the Vodka Cold

  • Bring gently to the boil and leave to cool slightly

  • Fill the syringe with the Vodka mix and then attach a plastic tube provided

  • Gently fill the tube with Vodka mix and chill in either the fridge or ice water

  • Attach an empty syringe to the tube but ensure the plunger is extended out. Then gently depress and expel the vodka spaghetti

  • either freeze in a freezer or with liquid nitrogen and serve

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    Parmesan Tile

    Quark 200g
    Plain Flour 100g
    Sosa Powdered Parmesan 25g*
    Salt 2g
    Silicon Baking Mat*
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    How to do it

  • Mix all the ingredients together

  • Spread onto a silicone baking mat and bake at 160 degrees centigrade

  • Cut as soon as removed from the heat and allow to cool to become crisp

    • Recipe Ideas

    Mushroom Ice Cream

    300ml Whole Milk
    50g Caster Sugar
    50g Dextrose*
    100g ProCreamer 100*
    55g Glycerine*
    650g Fresh Mushrooms of Choice
    1g Maldon Salt*
    50ml Extra Virgin Olive Oil
    1g Ground White Pepper
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    How to do it

  • Gently cook mushrooms in olive oil and season with salt and pepper, put to one side. Ceps are best used raw

  • Mix milk, sugar, dextrose, ProCreamer 100 and glycerine together in a thick bottom pan and bring to the boil. Add mushrooms and allow to cool

  • leave in fridge for 24 hours

  • Place the mixture into an ice cream machine and churn until frozen. Place in a freezer and leave for 24 hours

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    Clear Saffron Tagliatelle

    250g Unsalted Consommé of your choice
    1g Saffron Threads*
    4.8g Texturas Gellan*

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    How to do it

  • Combine the three ingredients and bring to a boil.

  • Pour mixture in a flat tray and allow to cool.

  • Cut into 0.5mm thick strips to make taglietelle. Reheat & serve Gellan will reheat to above 85°C.

  • Important note Gellan will not re-melt once set. Please do not pour unset liquid down the sink it will cause a major blockage. Simply allow liquid to set and place in the bin.

    • Recipe Ideas

    Frozen Parmesan Air

    500g Grated Parmesan
    450ml Water
    3g Texturas Lecite*

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    How to do it

  • Gently bring the parmesan and water to 80°C and allow to steep for at least 30 mins.

  • Remove and strain the steeped liquid and add the Lecite.

  • Whisk with stick blender and harvest the air that forms on the surface into an air tight plastic container with lid. Repeat this process as more air will continue to form.

  • Freeze for at least 12 hours.

  • Remove from the freezer and serve as required.

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    Fizzy Lime Sugar

    500g Sugar
    200g Water
    100g Texturas Fizzy*
    Grated peel of 2 limes
    Silicon Baking Mat*
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    How to do it

  • Place the sugar and water in a saucepan and heat to 130º C.

  • Remove from the heat and allow the mixture’s temperature to rise to 140º C by its natural heat-generating reaction.

  • Add FIZZY and the grated lime peel. Stir with a spatula rapidly to dissolve the ingredients thoroughly.

  • Spread the mixture quickly on a baking tray lined with a silicon baking mat – the sugar will begin to rise as a result of the effervescence. After a few seconds the sugar will crystallise and form a rock.

  • Cut slices with a knife once the sugar has cooled.

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    Shepherds Pie

    1pt Lamb Stock*
    Gellan*
    112g Lamb Brunoise
    112g Carrot Brunoise
    56g Celery & Leek Brunoise

    250g King Edward Potatoes
    125ml Double Cream
    25ml Extra Virgin Olive Oil
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    How to do it

    Method
  • Make up stock as directed

  • Thicken with Gellan as required until you have a light syrup consistency
    Keep hot

  • Sweat Lamb Brunoise until cooked

  • Sweat Veg Brunoise in olive oil until al dente
    Keep warm

  • Cook Potatoes in water for approx 20mins

  • When cooked blend with 30ml of cooking water until smooth

  • Gradually add cream

  • Gradually add Olive Oil

  • Mixture should be thin and runny

  • Season and pour into a creamer siphon & charge with 2 cartridges
    Keep Warm in a bain marie

  • To Serve
    Pour hot liquid into a shot glass
    Stir in meat and vegetables, they should suspend through the liquid
    Top with the Potato Foam



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    Ravioli Mango

    2.4 g Algin*
    6.5 g Calcic*
    1000 g Bottled water
    500 g Mango Puree
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    How to do it

  • For the spherical Mango ravioli base mix

    500 g Mango Puree

    2.4 g Algin

  • Mix Algin with 1/3 of the Mango Puree in a blender

  • Add the rest of the Mango Puree and mix well

  • Strain and keep in the fridge.

  • For the Calcic bath

    6.5 g Calcic

    1000 g Bottled Water

  • Dissolve the Calcic in the water

  • Put this mix in a container to a depth of about 5 cm.

  • To make your mango ravioli

  • Fill a hemispherical spoon with the Mango base Mix and then pour the contents of the spoon
    into the Calcic bath very gently

  • Leave the Mango ravioli in the bath for 2 min

  • Remove the ravioli with a slotted spoon and gently rinse it in a bowl of cold clean water

  • Strain the spherical Mango ravioli, and serve immediately

    • Recipe Ideas

    Lime Air

    225g Lime juice
    275g Water
    1.5g Lecite*
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    How to do it

  • Combine the three ingredients and use a hand-held mixer on the surface of the liquid.

  • Allow to stabilize for one minute and collect the air that has formed on top.

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    Melon Caviar

    350g Cantaloupe Melon Juice
    2g Algin*
    500g Water
    2.5g Calcic*
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    How to do it

  • Mix the Algin with 1/3 of the melon juice and blend with a hand held mixer until fully dissolved

  • Mix in the remaining 2/3 of the juice, strain and set aside

  • Meanwhile, dissolve the Calcic in the water in a bowl

  • After resting for 1 hour, fill a syringe with the melon and Algin mixture

  • Expel it drop by drop into the Calcic base

  • Remove after 1 minute, strain, rinse in cold water and serve the resulting caviar immediately