Rice paper carrot crackers, semi frozen sweet and sour celery bomb

To make 4 portions

For semi frozen sweet and sour celery bomb:

• 2 punnets Motti Cress                 
• 300 gr celery juice                       
• Lime juice from 1 lime                           
• 2 tsp rice vinegar                       
• 24 gr caster sugar                     
• 3 small gelatin leaves                              

For the rice paper crackers:

• 4 stems (12 leaves) Citra Leaves                                       
• 12 slices (of 3 mm thickness) carrots                                                .
• 1 or 2 sheets (depending on size) rice paper                                          .
• 1 pinch fine salt                                           
• Egg wash 

For the sauce:

• 100 ml double cream                  
• 50 ml milk                                     
• 30 ml Zorri Cress oil                               

To finish the dish:

• 1 punnet Motti Cress                       
• ½ punnet Sakura cress                      
• ½ punnet Adji Cress                           
• 3 stems Citra leaves                       
• 100gr julienne of celery            

For semi frozen sweet and sour celery bomb:

• Pour 50gr of celery juice into a saucepan with the rice vinegar, sugar and salt.
• Bring the liquid to boil and add the 3 (soaked) gelatin leaves.
• Pour the liquid in a high speed blender and add the freshly cut Motti Cress.
• Blend until smooth and pour into round/sphere silicon mold.
• Freeze until set.                              

For the rice paper crackers:

• Blanch or steam the sliced carrots.
• Cut the rice paper into small squares and build each crackers with 4 layers of paper and 3 slices of carrots. Brushing between with the egg wash and seasoning.
• Bake in a oven at 220°C.

For the sauce and to finish the dish:

• Mix the sauce gently together before pouring in plate.
• Remove the frozen celery bomb from the mold and let defrost for 10 to 15 minutes.
• Place the julienne of celery at the center of the plate and add the hot cracker on top.
• Place the Semi frozen celery bomb around
• Finish with the sauce and the cresses.

Recipe: Franck Pontais