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

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