Mike Cornelissen
| 300 g | sedano rapa |
| 33 g | Trisol |
| 50 g | isomalto |
| 10 g | glucosio |
| truffle shavings | |
| inchiostro di calamaro | |
| white colouring |
Blend the celeriac with the Trisol, isomalt and glucose in a CHEF-X until completely smooth. This forms your base mixture. Split the base evenly into two small blenders, then colour one portion white and the other black and add the truffle shavings.
Lay a stencil on top of a Moldpat and spread a thin, even layer of the white celeriac mixture over it. Carefully remove the stencil and bake at 120°C for 10 minutes.
Next, apply the black mixture over the dried white layer, smoothing it out and removing any excess. Return to the oven and bake for another 30 minutes at 100°C.
Once baked, turn the Moldpat upside down to release the sheet. Cut into the desired shapes and it is ready to serve.
Sometimes the best ideas start with a clear plan. This one didn’t.
Mike from our TestKitchen showed us a unique truffle pattern and simply said: do something with it. Our team took that idea and turned it into this stencil.
The stencil features 11 square shapes with the distinctive truffle pattern. Because of the small bridges between the cuts, the stencil stays stable despite the detailed design.
Use it however you like. Spread a dark base layer, bake it shortly, then add a neutral layer on top. Need a starting point? Check our recipe and recreate Mike’s truffle crisp in your own kitchen.
