Recipes

Celery Root "Cannelloni" With White Chocolate, Pomelo Sorbet and Cocoa Nibs

Tim Dahl

Pastry Chef

Blackbird

Chicago
Ill.
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Menu Price: 
$10.00
Food Cost: 
10%
Yield: 
40 servings
Ingredients: 
1,100 g
Celery Root, Peeled, 1-Inch Dice
55
g
Sugar
4
g
Salt
22
g
Cocoa Butter, Melted
20
g
Gelatin
140
g
Recipe: 
400
g
Cream, Frothed
40
sheets
Recipe: 
70
portions
Recipe: 
50
portions
Recipe: 
100
quenelles
Recipe: 
680
g
Recipe: 
As needed
Pomelo Cells
As needed
Sea Salt
As needed
Micro Celery
1

Place celery root in a saucepan with enough water to cover and cook until tender.

2

Purée with sugar, salt and melted cocoa butter. Pass through a chinoise and reserve.

3

Melt gelatin into 666 grams of celery root purée. Fold in meringue, then cream.

4

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.

Notes: 
Note: 

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.

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