Celery cheesecake roll with celeriac ice cream
Sift flour, 1/4 cup celery powder, baking soda, baking powder and salt together.
Blend tofu, sugar, water, lemon juice and vanilla in a high-powered blender.
Fold wet ingredients into dry ingredients.
Line a half sheet pan with a silicone baking mat and spray with cooking spray. Pour mixture into pan and bake at 325 degrees F for 7 minutes.
Shake out a clean towel to de-lint it. As soon as cake is done cooking, flip it onto towel. Release baking mat, then flip cake back over so towel is on top. Gently remove towel and let cool briefly. Spread peanut icing over entire cake, then roll cake into a jellyroll.
To serve, trim ends of celery cake roll and cut into 10 pieces. Roll top of each piece in dried celeriac powder. Serve piece of celery roll on a large plate with 1 3/4-ounce scoop celeriac sorbet sprinkled with celery powder and a couple candied grapes on side. Pipe dots of raisin sauce on plate.
For celery powder, pick leaves from 3 bunches Chinese celery and discard stems. Triple wash leaves and place in dehydrator on low temperature overnight, until leaves are dry but still green. Blend to a fine powder in a high-powered blender. For celeriac powder, bring 1 quart water and 1 quart sugar to a boil to make simple syrup. Cook half a head of peeled and small diced celeriac in syrup until soft. Strain cooked celeriac and discard syrup. Place celeriac in a dehydrator set to 145 degrees F and allow to dry overnight or until pieces are hard and dry. Blend dry pieces into a fine powder in a blender or spice grinder.