Savory Hazelnut Crisp - MoldBrothers
First toast the hazelnuts at 160 degrees Celsius for 20 minutes. Meanwhile cut the celeriac into big cubes and blanch them in some salted water till cooked.
Ingredients
- 200 grams celeriac
- 50 grams hazelnut
- 15 grams egg white
- 60 grams isomalt
- 10 grams glucose
- 3 grams salt
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