Crisp Dutch Gingerbread, Celeriac, Dutch Vanilla

Ingredients and method


  • Celeriac
  • Planifolia Black Vanilla powder
  • Gingerbread
  • 1 punnet Motti Cress
  • 1 punnet Scarlet Cress
  • Algae Powder Emerald


  • Roast the celeriac
  • Turn this into a cream with butter, salt and powdered Planifolia Black Vanilla
  • Let the cream cool
  • Cut the gingerbread into thin slices
  • Dry out the gingerbread in the dehydrator for 2 hours at 63 degrees
  • Cut the gingerbread with a cutter
  • Cut 1 punnet of Motti Cress and Scarlet Cress
  • Put these on ice water for 30 minutes
  • Pat these dry and store on a piece of paper in a sealed container
  • Pipe the cold cream of celeriac onto the cooled gingerbread crust
  • Top with the mix of cress and powder with Algae Powder Emerald

Recipe: Eric Miete

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