John Myers
Contents
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Ingredients
- 1 Pc. Celery root
- 250 g Butter
- 3 tbsp Brown sugar
- 3 tbsp Almond semolina
- 100 g Powdered sugar
- 2 Pc. Egg yolk
- 100 g Cream
- 1 tbsp Powdered sugar
- 250 g Greek yogurt
- 2 tbsp Honey
- 1 Pc. Vanilla pod
- 1 pinch Salt
- 0,5 Pc. Organic lemon
- 0,5 Pc. Organic orange
- 0,5 packet Shortbread
- 2 tbsp Flour
- 2 tbsp Sugar
- 10 Pc. Smoked almonds
- 3 tbsp Edible flowers
Instructions
- Preheat the oven to 150 degrees.
- Peel the celeriac and cut into sticks approx. 2 cm thick and 10 cm long. Then cook slowly in melted butter.
- Finely paint the almonds, add the egg yolks and powdered sugar and stir. Whip the cream until stiff and fold into the almond mixture
- Mix the biscuits, sugar, flour and approx. 2 tablespoons of melted butter in a blender to form a crumb mass. Bake in the oven at 150 degrees until golden brown - about 12 minutes.
- Mix the powdered sugar, Greek yogurt, honey, vanilla pod and a pinch of salt, season with lemon zest and orange zest.
- Crush the smoked almonds.
- Dab the celery, dust with brown sugar and caramelize with a gas burner. Pour the egg and almond mixture over the caramelized celery and burn with the gas burner.
- Pluck flowers.
- Arrange a stick of celery in the middle of a plate. Spread yoghurt cream next to it. Scatter crumble and ground smoked almonds on top and garnish with blossoms.
- Image rights: Wiesegenuss
Nutrition
Serving: 100gCalories: 370kcalCarbohydrates: 31.5gProtein: 3.4gFat: 25.7g
