Veloute Ingredients
Celeriac, diced – 6 ea.
Granny Smith Apple, peeled, cored and diced – 8 ea.
Yellow Onion, julienne – 3 ea.
Whole Butter, diced – 8 oz.
Water as needed
Kosher Salt to taste
Method:
Sweat onions in butter with a large pinch of kosher salt over low heat until “melted”.
Add the celeriac and apple and continue to sweat for an additional 10 minutes.
Barely cover the vegetables with cold water, and bring to a simmer. Simmer until celeriac is completely cooked.
Strain vegetables, reserving the liquid. Place the vegetables in a Vita Mix in batches along with enough of the cooking liquid to make a smooth puree.
Pass the puree thru a fine chinois. Adjust seasoning & chill immediately over ice.
Coffee Iced-Milk Ingredients
Milk 400 grams
Stabilizer 150 grams
Espresso Beans, whole 15 grams
Method:
Bring all ingredients to a boil
Steep for 30 minutes, strain
Place mixture in a Paco Jet canister, freeze overnight
Spin in Paco Jet and place in freezer
Plating & Garnish Ingredients:
Vegetable stock
1 T cold butter
Baby Fennel, shaved
Celery Stalk, shaved
One apple
White Balsamic Vinegar
Extra Virgin Olive Oil
Salt
Espresso salt
Fennel pollen
Assortment of micro greens and edible flowers
Method:
Taking one slice of apple and cut with a ring cutter to make a small compressed circle; dice remaining apple and set aside.
Place apple circle in bottom of a bowl; add a scoop of the coffee iced-milk on top.
Sprinkle with espresso salt and fennel pollen.
Around the coffee iced-milk, build a salad using selection of shaved fennel, celery, and diced apple.
Dress with white balsamic vinegar and extra virgin olive oil.
Add a pinch of saltand set aside.
Warm six ounces of veloute (per serving) in vegetable stock until it comes to a full boil.
Add butter and blend with a handheld immersion blender until emulsified and frothy.
Pour over bowl and serve immediately.
Garnish with micro greens and edible flowers.
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