| 75 g | celeriac |
| 75 g | seaweed |
| 45 g | powdered sugar |
| 25 g | isomalt |
| 5 g | glucose |
Start by blending 75 grams of celeriac with 75 grams of seaweed until finely combined. Add 45 grams of powdered sugar, 25 grams of isomalt, and 5 grams of glucose, and mix into a smooth mass. Let it rest in the fridge for 15 to 30 minutes.
Preheat the oven to 160–170°C (fan). Spread the mixture thinly onto the cone mold. Bake for 8 to 12 minutes, or until golden and crisp. Leave it on a hot metal tray straight after baking and shape with the cone tool while it’s still warm. Let it cool completely until crisp.
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