Braised ox cheeks with celery purée and gremolata
For mashed potatoes or other firm purées
- water (hot)
Heat two tablespoons in hot water. Take a portion of the purée with a tablespoon. Using a second spoon, pass the mixture repeatedly between the spoons and serve quenelles.
For chocolate mousse and other creamy desserts
- water (hot)
Heat a teaspoon in hot water. Scoop a quenelle out of the mousse. Enjoy!
in Berlin