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26. March 2014

iSi recipe by Andreas Döllerer

iSi recipe by Andreas Döllerer

Salted celeriac with egg yolk comfit and crème fraîche

Makes 4 portions

Potato-celeriac foam

Ingredients for a 0.5 L iSi Whipper:
150 g floury potatoes, cooked until soft
75 ml cream
75 ml water
50 g butter
75 g pureed celeriac
1 g salt
1 g pepper
1 g nutmeg

Preparation:
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.

Crispy celeriac turnover

Ingredients:
8 thin celeriac slices
pureed celeriac
a little egg yolk
panko breadcrumbs 

Preparation:
Blanch the celeriac slices very briefly then rinse them in ice water. Lay half of the celeriac slices out over the work surface. Put a small spoonful of pureed celeriac into the middle of each celeriac slice and brush the edges with egg yolk. Place the remaining celeriac slices on top as lids and press down. Coat the finished ravioli twice in flour, egg and panko breadcrumbs. Freeze briefly and then fry in plant oil at 180 °C.

Egg yolk comfit

Ingredients:
4 eggs
150 g butter

Preparation:
Melt the butter and pour into a small pot. Separate the egg yolks from the whites and add to the butter. Afterwards, keep warm at 55 °C.

Salted celeriac

Ingredients:
250 g fine flour
250 g sea salt
2 eggs
60 ml water
1 large celeriac 

Preparation:
Work flour, sea salt, eggs and water into a smooth dough. Wrap this around the celeriac then cook in the oven for three hours at 180 °C. Break the celeriac out of its crust and dry for a further three hours at 80 °C. Cut the celeriac into wafer-thin slices and serve at room temperature. 

Crème Fraîche

Ingredients:
100 g crème fraîche
60 g quark (curd cheese)
salt
pepper
a little lemon juice 

Preparation:
Mix the crème fraîche and the quark and season to taste with salt, pepper and lemon juice. Put the cream into a piping bag.

Serve with:
Celeriac chips
Truffles
Chervil
Sea salt (for the egg yolk comfit)