Drink snacks

Ingredients

10 large Dutch mushrooms
20 escargots
25 g Bresc garlic, chopped
250 gr alioli
25 gr Bresc Premium basil pesto
Salt and pepper

1 celeriac
250 gr Bresc alioli with red chilli
125 g mozzarella
25 g Bresc Garlic puree
100 g olive oil

125 g Bresc Black Kalamata olive tapenade
20 Bresc Sweet-and-sour cherry tomatoes garlic parsley
3 g Bresc Halkidiki olive tapenade
250 g self-raising flour
8 eggs
30 Bresc Cherry tomatoes garlic parsley
375 g goat’s cheese (cream cheese)
30 sprigs cress

Preparation method

Mix the escargots with the garlic puree and season with salt and pepper. Remove the stalks from the mushrooms and blanch the mushrooms for 1 minute. Fill each mushroom with 2 escargots, including the marinade. Mix the alioli into the pesto. Spoon the alioli-pesto stuffing into a piping bag and pipe it into the mushroom so that the escargots are completely covered. Cook the mushrooms au gratin in the oven for 5 minutes at 200 °C.

Slice the celeriac into 4 slices, approx. 0.5 cm thick If necessary, use a cutter to cut out circles from them. Mix the garlic puree into the olive oil and spread it onto the slices of celeriac, then seal and vacuum the slices in a vacuum bag. Cook the celeriac in the sous-vide at 80 °C for 1 hour. Leave the celeriac to cool and take it out of the vacuum bag. Top the celeriac with the alioli, sprinkle the mozzarella over it and garnish with the sweet-and-sour cherry tomatoes. Bake the celeriac pizza at 200°C for 5 minutes. Finish it off with the olive tapenade.

Mix the olive with the eggs and flour.Spoon the mixture onto a baking mat and bake at 180°C for 15 minutes.Remove the cakes from the oven and allow to cool. Garnish with the cream cheese and finish them off with the sweet-and-sour tomatoes and a sprig of cress.