Recipe for 4 people:

• 150 g black pudding
• 40 g onion
• 1 tbsp oil
• 1/8 l beef stock
• 2 sheets of gelatine
• Salt, pepper, marjoram
• 200 g celeriac
• 100 ml water
• 100 ml milk
• 3 sheets of gelatine
• 1/16 l whipping cream
• 1 dash lemon juice
• Salt, white pepper
• Salt, sour cream, horseradish

Peel the celeriac and cut into cubes. Put the milk and water in a saucepan, add a little salt and cook the celeriac until soft. Soak the gelatine in cold water. Purée the celeriac with the remaining cooking liquid and stir in the squeezed gelatine. Whip the cream and fold in, season to taste with salt, lemon juice and white pepper. Allow the mixture to cool.

Soak the gelatine in cold water, peel and finely dice the onion. Peel and dice the black pudding, fry both in oil, pour in the soup, stir well and cook briefly. Season with salt, pepper and marjoram. Soak the gelatine in cold water. Purée the black pudding mixture with a hand blender, remove the gelatine from the water, squeeze out any excess water and stir into the mixture. Leave to cool, placing on ice water until the consistency is firm enough to pipe.

Line a loaf tin with cling film. Fill a piping bag with an opening of approx. 1.5–2 cm with the black pudding mixture.

Pipe 3 longitudinal strips of the black pudding mixture onto the bottom of the loaf tin, leaving a little space between them. Then cover the black pudding strips with celery purée, filling in the gaps.

Pipe the next layer in a staggered pattern and cover with celery again. Continue until the mixture is used up. Cover the terrine with cling film and chill for at least 3 hours. Grate the horseradish. Mix the sour cream with salt, turn the black pudding tiramisu out of the tin, cut into slices and serve with sour cream and horseradish.