February 28th, 2009


Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns

This delightful Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns makes a perfect amuse bouche or canapé to tickle your taste buds and keep your guests very happy. I love every mouthful as it’s strong in flavour but the flavours do not overpower each other. The inspiration of this dish came from one of my customers, a lady with fine taste and more cookbooks than me.

I think we have all agreed that this recipe is worth trying. I have used the Thermomix to make this dish. This recipe is an ideal party piece , with very little effort and maximum impact.

  • 400g celeriac, peeled and cut in 1 cm dice
  • 30g unsalted butter
  • 500ml chicken or vegetable stock
  • salt and pepper
  • 1 tsp ground Ras el Hanout
  • 50ml double cream
  • 12 tiger prawns
  • ½ tsp smoked paprika
  • 1tbs olive oil
  • 2tbs freshly cut cress salad

First marinade the prawn before you start to make the soup. Pat the tiger prawns dry with kitchen paper. Place the tiger prawns in a mixing bowl add the oil, 1/4 tsp Ras-el-Hanout, smoked paprika a pinch of salt and pepper, mix and set aside to macerate.

celeriac_thermomixPeel the celeriac and cut it in to 1 cm rough dice.

Weigh the butterand place in the TM bowl together with 3/4 tsp Ras el Hanout and the diced celeriac. Set the timer to 8 minutes at 100°C on speed 2. Set the timer for a further 2 minutes at VEROMA on speed 2. This will ensure further caramelisation that will turn the butter to burnoisette and give the celeriac that extra nutty taste.

Add the stock, set the timer for 12 minutes at 100°C speed 2.

While the soup is cooking layer, the macerated tiger prawns in the steamer tray. Place the steamer tray on top of the TM bowl for the last 6 minutes of cooking time, turn them after 3 minutes, remove the steamer tray, keep the prawns warm.

Add the double cream to the soup turn the speed dial to 9 and blend the soup for 1 minute. Pour the hot soup in to the cream whipper. Secure the lid and charge with two gas pellets, shake vigorously and squirt the soup into warm serving cups. Skewer the prawns onto skewers and serve the cups of soup with the skewered prawns and sprigs of cress.
Serves 12 amuse bouche or canapé size portions

Food Fanatics Tips

If you use a Gourmet Thermal Cream Whipper, the soup can be kept warm in a bain marie with boiling hot water or in a water bath for up to one hour.

Print Recipe Print Recipe with Photo

6 Comments to “Celeriac Espuma with Ras-el-Hanout Steamed Tiger Prawns”

  1. This looks so nice. I love ras al hanout. It is one of my favorite spice blends, and mine ran out a couple months ago. Time to pull out the spices and make some more!

  2. It seems half the time I click on something you have made it. Beautiful shot and great recipe. SUch a pleasure to come to your site.

  3. Jussi says:

    You’ve got very nice web site.
    I just bought the gourmet whip and now I’m trying to find a recipes that I can try. This on looks very promising.
    Another thing is that with 0,5l gourmet whip, do I halve the quantities? And should I use one or two gas pellets?

  4. Madalene says:

    Hi Jussi,
    Thank you for your comments on this recipe. My advise is for a 0.5L you should only pour 3/4 of liquid in ratio to the capacity of the whipper in this case no more than 375ml of liquid, this leaves enough space for the gas to expand. Charge it at first with one gas pellet and test it if it does not holds it’s foam well enough add another gas pellet. Your correct about the fat percentage, the celeriac has enough body to holds it’s shape. I make this recipe regularly and it works every time however I use two gas pellets in a larger gourmet whip.

  5. keith Gilchrist says:

    Great to find this web site.
    Looks good and is the first place I have found with recipes for Espumas and foams to get great presentation.

    I will look here again.



  6. Henry says:

    Just wanted to say that the soup/espuma was superb. Really delicious.

    A quick question on the use of the Thermo Whip as that was the only thing I couldn’t get to work (first time I’ve used one). How would you describe the consistency needed for the soup/espuma to foam?

    I think mine was too thick but any guidance on using one would be much appreciated. But thanks again for this recipe it was brilliant and went down really well.

    Only just found your website and already loving it!

    Maddy’s Reply to Henry’s question..
    Henry, you are right if the soup/ liquid is too thick it will not aerate and foam. You can let the soup down with cream, stock or water, basically you need a high fat contents for a good foam we work on a 30% fat ratio, but if the liquid is too thin then it will not work either. You need to play with it a bit to get a real good feeling for the constancy required.
    I add gelatine to cold liquids if it’s water based to hold it’s foam and shape, this does not work for hot liquids though. (reference the fruit foams)

Leave a Comment