Potato-celeriac foam

Potato-celeriac foam

  • 75 mlheavy cream
  • 50 gbutter
  • 1 gsalt
  • 1 gpepper
  • 1 gnutmeg
  • 75 gcelery
  • 150 gpotatoes (floury)
  • 75 mlwater


Bring the cream and water to a boil in a pot and then, along with the boiled potatoes, blend into a fine puree.


Add the pureed celeriac and the butter little by little then season to taste with salt, pepper and nutmeg.


Pass through the iSi funnel & sieve directly into the 0.5 L iSi Whipper, screw on 1 iSi cream charger and shake vigorously. Keep the iSi Whipper warm at max. 75 °C in a bain-marie or in a water bath.

Recipe from top chef Andreas Döllerer, Döllerer's Genusswelten (Austria)
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