Crisp Dutch Gingerbread, Celeriac, Dutch Vanilla

Ingredients 

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

Method

• 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