Celery Root "Cannelloni" With White Chocolate, Pomelo Sorbet and Cocoa Nibs
Place celery root in a saucepan with enough water to cover and cook until tender.
Purée with sugar, salt and melted cocoa butter. Pass through a chinoise and reserve.
Melt gelatin into 666 grams of celery root purée. Fold in meringue, then cream.
Pipe mousse into Ivoire "pasta" sheet and roll to form a cannelloni. Spread ganache across plate and place cannelloni on top. Put a bed of cocoa nibs next to cannelloni and top with a quenelle of sorbet. Garnish with a salad of pickled celery, pomelo cells, cocoa nibs, sea salt and micro celery.
Meringue is made from 140 grams sugar and 60 grams water cooked to 120 degrees C and mixed with 100 grams egg whites. Pomelo cells are flaked from supremes of pomelo.