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