SUBLIME MUSHROOM CREAM CELERIAC AND PARMA HAM RAVIOLI

TO MAKE THIS DISH

Ingredient list

Mushroom cream 600 g button mushrooms 500 g milk 300 g Sublime, Cream with Mascarpone 40 g shallots 10 g oil 2 gousses garlic 70 g Martini Bianco salt pepper Celeriac and Parma ham ravioli 1 paquet packet of ravioli pasta 150 g celeriac 70 g Parma ham 10 g butter pepper Egg wash Finish 500 g Sublime, Cream with Mascarpone 50 g garlic confit 1 packet packet Enoki mushrooms chervil Parma ham julienne

Utensils

None

THE RECIPE, STEP BY STEP

1. Mushroom cream Wash and slice the mushrooms. Sauté in oil, add the finely chopped shallot and garlic and cook until they start to change colour. Deglaze with Martini Bianco, reduce to almost dry. Add the milk and Sublime. Cook for 20 mn then blend. 2.Celeriac and Parma ham ravioli Cut the celeriac and Parma ham into a brunoise. Gently heat the celeriac in butter until soft. When nearly cooked, add the ham and season with pepper. Shape the ravioli and tightly seal using egg wash. Cut out using a pastry cutter. Refrigerate. 3. Finish Blend the garlic confit, add the Sublime, season. Using a mixer, whip at medium speed, refrigerate. 4.Presentation Poach the ravioli for a few minutes in boiling salted water. Drain on kitchen paper. Pour the mushroom cream into serving dishes and add a few dots of whipped Sublime. Add the Enoki mushrooms, Parma ham julienne and chervil.