Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns
This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every mouthful as it’s strong in flavour but the flavours do not overpower each other. The inspiration of this dish came from one of my customers, a lady with fine taste and more cookbooks than me.
I think we have all agreed that this recipe is worth trying. I have used the Thermomix to make this dish. This recipe is an ideal party piece , with very little effort and maximum impact.
- 400g celeriac, peeled and cut in 1 cm dice
- 30g unsalted butter
- 500ml chicken or vegetable stock
- salt and pepper
- 1 tsp ground Ras el Hanout
- 50ml double cream
- 12 tiger prawns
- ½ tsp smoked paprika
- 1tbs olive oil
- 2tbs freshly cut cress salad
First marinade the prawn before you start to make the soup. Pat the tiger prawns dry with kitchen paper. Place the tiger prawns in a mixing bowl add the oil, 1/4 tsp Ras-el-Hanout, smoked paprika a pinch of salt and pepper, mix and set aside to macerate.
Peel the celeriac and cut it in to 1 cm rough dice.
Weigh the butterand place in the TM bowl together with 3/4 tsp Ras el Hanout and the diced celeriac. Set the timer to 8 minutes at 100°C on speed 2. Set the timer for a further 2 minutes at VEROMA on speed 2. This will ensure further caramelisation that will turn the butter to burnoisette and give the celeriac that extra nutty taste.
Add the stock, set the timer for 12 minutes at 100°C speed 2.
While the soup is cooking layer, the macerated tiger prawns in the steamer tray. Place the steamer tray on top of the TM bowl for the last 6 minutes of cooking time, turn them after 3 minutes, remove the steamer tray, keep the prawns warm.
Add the double cream to the soup turn the speed dial to 9 and blend the soup for 1 minute. Pour the hot soup in to the cream whipper. Secure the lid and charge with two gas pellets, shake vigorously and squirt the soup into warm serving cups. Skewer the prawns onto skewers and serve the cups of soup with the skewered prawns and sprigs of cress.
Serves 12 amuse bouche or canapé size portions
Food Fanatics Tips
If you use a Gourmet Thermal Cream Whipper, the soup can be kept warm in a bain marie with boiling hot water or in a water bath for up to one hour.