Celeriac and Camembert ravioli with Camembert cream and cooked apple
- One substantial celeriac, peeled.
- One Golden Delicious apple*, cored and peeled
- Half a ripe Camembert cheese
- Butter, sugar and salt
Ingredients (Camembert cream):
- One eighth of a ripe Camembert cheese
- One bay leaf, a sprig of thyme, salt and pepper
- 250ml liquid cream
- 30g butter
You will also need…
- 24 small wooden clothes pegs (suitable for food contact)
Using either a mandolin or a slicing machine, cut 24 thin slices of celeriac, no more than 2 millimetres thick and at least 8 centimetres in diameter.
Plunge the sliced celeriac into boiling water for 1-2 minutes, then cool them off under a cold tap. As well as slightly cooking the celeriac, it will stop the cut surfaces going brown in contact with the air.
Dice the remaining celeriac into 5 millimetre cubes. Take a sacepan, melt the butter, add the diced celeriac and sweat it for a moment. Dice the apple finely and add it to the pan. Sweat and soften the apple, then add salt and a little sugar to make a compote.
Top each disc of celeriac with a little compote and add a small piece of Camembert. Close each ravioli with a clothes peg and set them aside on a baking tray.
Meanwhile, make the Camembert cream:
Heat the cream in a pan, adding the Camembert chopped up into small pieces, along with the bay leaf and the thyme. Adjust the seasoning, bring to the boil and add the 30g of butter. Set aside and cling-film the pan to prevent a skin forming over the sauce.
Leave it for half an hour, then retrieve the bay leaf and the thyme with a fine skimmer. Put a stick blender through the Camembert cream and keep it warm.
Gently cook the ravioli in a preheated oven at 100 degrees Centigrade, sprinkle with Camembert cream and serve immediately.
* If you can get them, Limousin PDO Golden Delicious apples would be worth trying for this recipe. They have a distinctive texture as a result of growing on the limestone hillsides of the Limousin region.