Peanut celery & Taha'a vanilla ice cream

serves 8

Preparation time: 2 h

Cooking time: 2 h 30

Resting time : 2 h

• 1 celery ball
• 905 g caster sugar
• 115 g soft butter
• 450 g liquid cream
• 175 g peanuts
• 40 g peanut butter
• 40 g brown sugar
• 9 eggs
• 62.5 cl milk
• 125 g flour
• 1 cl rum
• 2 Taha'a vanilla beans
• 12.5 cl white wine vinegar
• 5 g agar-agar
• 150 g button mushrooms

1 - Taha'a vanilla ice cream: the day before, infuse the vanilla seeds and the rest of the two oven-roasted beans in 25 cl milk and 250 g cream. Remove the pods. Pour the milk and cream into a saucepan and bring to the boil. Meanwhile, beat 6 egg yolks and 55 g sugar until frothy. Pour the boiling liquid over the mixture and return to the heat. Cook to 85°C and store in a cool place. Pour the custard into an ice-cream maker and follow the machine's instructions.

2 - Celery cream: peel and chop 250 g celery into small pieces, then sauté in a saucepan with 75 g butter and 75 g sugar for 10 min. Add 200 g cream and reduce over a low heat for 20 min. Blend until perfectly smooth. Place in a piping bag and chill.

3 - Candied celery cubes: cut 100 g celery into 1 cm cubes. Place in a saucepan with 50 cl water and 500 g sugar. Heat over low heat until the celery cubes become translucent. Place the cubes on a baking sheet and dry in the oven at 100°C (th. 3-4) for 30 min. Once out of the oven, roll the cubes in powdered sugar. Once cooled, store in an airtight tin.

4 - Caramelized peanuts: make a syrup by bringing 100 g sugar and 10 cl water to the boil, add 50 g crushed peanuts and leave to marinate for 2 h. Drain and place in the oven. Drain and bake for 15 min at 180°C (gas mark 6).

5 - Peanut condiment: pour 125 g peanuts, peanut butter, brown sugar and 40 g sugar into a food processor with 9 cl hot water and blend until smooth. Fill into a piping bag and chill.

6 - Pancake tiles: make a pancake batter with 37.5 cl milk, 3 eggs, 35 g sugar, 40 g butter, flour and rum. Prepare the crêpes. Roll them on themselves like Russian cigarettes, then put them in a preheated oven at 180°C (th. 6) until they are nicely colored. Once the crêpes are cooked, break the rolls into small bark shapes to resemble wood. Set aside in an airtight tin until ready to serve.

7 - Mushroom gel with vinegar: wash and cut the mushrooms into small pieces. Bring 100g sugar to the boil with 37.5cl water and the vinegar, then add the agar-agar while stirring with a whisk. Pour the liquid over the mushrooms and allow the mixture to gel. Blend and chill.

8 - Presentation: Using a piping bag, pipe 3 dots of cream of celery onto the bottom of the plate. Add 3 cubes of celery confit and 3 dots of peanut condiment. Top with the caramelized peanuts, then add a small scoop of vanilla ice cream. Cover all the elements with the crêpe peel. Top with dots of vinegar mushroom gel and, to finish, sprinkle with a few salad burnet leaves.