Celeriac & Wild Mushroom Espuma

Quarter the mushrooms and keep them at room temperature.

Heat a frying pan over medium-high heat and melt 15 g butter.

Add the finely chopped shallot and cook for 2-3 minutes until softened.

Add the garlic and cook for 30 seconds.

Add the mushrooms and thyme, then cook over high heat for 5-6 minutes, stirring occasionally, until the mushrooms are golden brown and crispy.

Season with salt and pepper.

Keep warm until serving.

Peel the celeriac and cut into small cubes of about 2 cm.

Bring a pot of water to a boil and cook the celeriac for 15-20 minutes until very soft.

Drain and let steam dry for 5 minutes.

Add the celeriac, 100 ml cream, 50 ml milk, and thyme to a blender.

Blend on high speed until completely smooth and creamy.

Add 1 tsp lemon juice and season with salt and pepper.

Strain the mixture through a fine sieve for an ultra-smooth texture.

Pour the warm mixture into a 0.5 liter siphon.

Close the siphon and charge with 1 N2O charger.

Shake vigorously 10-15 times.

Keep the siphon warm in a water bath at approximately 60°C until serving (not hotter, or the espuma may split).

Peel the celeriac and cut into very thin julienne (matchstick-thin strips) using a mandoline or sharp knife.

Pat the julienne dry with paper towels.

Heat frying oil in a small pot to 170°C.

Fry the celeriac strips in small batches for 1-2 minutes until light golden and crispy.

Remove from the oil with a slotted spoon and drain on paper towels.

Sprinkle immediately with a little sea salt.

Use immediately for best crispness.