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Miso Celeriac Fondant LIKE A CHEF
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Miso Celeriac Fondant LIKE A CHEF

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this is K too sarc fondant with a miso glaze start by prepping your cercs remove the skin and then add this to a container cut some thick wedges and then using a ring cutter punch out some really beautiful spheres kneen up the edges and then use all that trim to make the poaching liquid for the fondants color all the skins and any trim you get from the process add in some shalots some thyme and some madira add some water and allow this to cook for at least an hour next clarify some butter and add some comu powder or veggie stock or beef stock add this in equal parts to your ciac place in an oven for 1 and 1/2 hours at 140° once they’ve cooked add them to a pan and sear them nice and hard finishing with some foam butter pass off your stock and whisk in some miso add this to the pan and then add a little bit of your cooking liquid to the pan also this will create a really nice thick flavor some glaze I’m using some cerc puree here cover with ch place on the plate and season and sauce

25 Comments

  1. @GayMuhammad

    Lets not pretend the "kombu powder" is actually kombu powder. Anyone who has used that product will know it is just mostly MSG. Nothing wrong with that, but at least be honest with yourself right? Your restaurant doesnt use real kombu

  14. @Chief.95

    Sorry m8, but your use of the word “spheres” here I guess technically COULD be further from the mark, but not by much.🙃

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