Savory Hazelnut Crisp
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.
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Cooking tools:
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- Chef's knife
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- Slotted spoon
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Ingredients
- 200 grams | celeriac
- 50 grams | hazelnut
- 15 grams | egg white
- 60 grams | isomalt
- 10 grams | glucose
- 3 grams | salt
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