CELERY SORBET WITH TRUFFLE OIL

INGREDIENTS

Celery sorbet:
1 l water
250 gr sugar
200 gr glucose
Juice 1 lemon
500 gr celery juice
80 gr inverted sugar
Green asparagus
Gelatine

PREPARATION

Celery sorbet
Mix the water, sugar and glucose and heat until the glucose has dissolved. Liquidise the celery and strain through a fine strainer. Mix the liquidised celery, inverted sugar and lemon juice with the water, glucose and sugar. Add 2 sheets of gelatine (per litre). If a Pacojet is used, place 1 litre of the above mixture mixed with 2 sheets of gelatine in the canister and freeze.

TO SERVE

Cut the asparagus into wafer-thin slices and dress with truffle oil. Place a quenelle of sorbet on top of the asparagus and season with Maldon salt. Serve on a porcelain spoon.