NL
Mike Cornelissen
| 200 g | cooked celeriac |
| 50 g | albume d'uovo |
| 30 g | isomalto |
| 100 g | trisolo |
| 25 g | farina |
Knol – White Part
Place all ingredients in a blender. Blend until a smooth batter forms. Let the batter rest in the refrigerator for 15–30 minutes.
| 100 g | cooked celeriac leaves |
| 100 g | cooked celeriac |
| 50 g | albume d'uovo |
| 30 g | isomalto |
| 100 g | trisolo |
| 25 g | farina |
Leaves – Green Part
Place all ingredients in a blender. Blend until a smooth batter forms. Let the batter rest in the refrigerator for 15–30 minutes.
Panificazione
Preheat the oven to 160–170°C (fan). Spread the batter thinly into the Celeriac Tuile Mold. Bake for 8–12 minutes, or until golden and crisp. Remove from the tray while still warm.
This high-quality silicone mold is designed to create realistic celeriac tuilles, capturing their natural lines and details. It features four cavities and is made from 100% food-grade silicone. The mold withstands temperatures from -40°C to +200°C, making it suitable for both (shock) freezers and ovens.
