Celeriac Panna Cota With Duck Pâté And Speculoos Topping

• 600g celeriac
• 200 milliliters creme fraiche
• 350 milliliters almond milk or milk
• 250g duck pate
• 1 teaspoon agar-agar
• 1 pinch nutmeg
• salt and pepper
• 1 celery stalk
• 2 tablespoons speculoos

1. Peel the celeriac, cut into dices and steam for 20 minutes until tender. Put the dices in a blender with the cream, milk, a pinch of salt, nutmeg, and pepper. Blend.
2. Put the mixture in a pan, add the agar agar and bring to a boil. Let boil for about 30 seconds, stirring constantly. Let cool then pour into 6 verrines/small glasses
3. Cut 100g of the duck pate into dices and put into the verrines
4. When the panna cotta are cool, set the verrines in the refrigerator for at least 2 hours.
5. Cut the rest of the pate into dices. Crumble the speculoosrnTop each verrines with duck pate, sprinkle with speculoos and thin slices of celery.

celeriac, milliliters crueme fraueeche, almond milk, duck puetue, agaragar, nutmeg, salt, celery, speculoos

Taken from food52.com/recipes/26043-celeriac-panna-cota-with-duck-pate-and-speculoos-topping (may not work)