Stonehenge

Name: Stonehenge
Ingredients: 105 g lukewarm water; 7 g Dry yeast; 2 g Sugar; 27 g Butter; 300 g Milk; 300 g Water; 1 kg Celeriac; 10 g Black garlic; 2 g Salt; Salt; 50 g Vegetable stock; 4 g Squid ink; 50 g Whipped cream; 100 g Cocoa butter; silicone mold Stones; 235 g Flour; 40 g Olive oil; 200 g celeriac cream; 100 g Sugar; 1 units.items Celeriac; 100 g Water; 0.5 black coloring; silver spray; 100 g Sugar; 100 g Almond flour; 300 g Egg white; 1 units.items Clove; 10 g Black garlic; 4 g Squid ink; 1 units.items anise

Black 'stones' made from celeriac.

Alongside these stones, we serve a celeriac cream, a dough pillow with sweet and sour celeriac, and a black garlic sponge cake.

We challenged our FoodXperience culinary team of chefs and asked them to use molds to create both savory and sweet dishes. Dishes that are creative and a feast for the eyes, but always with a focus on flavor.

Ingredients

105glukewarm water

7gDry yeast

2gSugar

27gButter

10gBlack garlic

2gSalt

4gSquid ink

235gFlour

300gMilk

300gWater

1kgCeleriac

Salt

50gVegetable stock

50gWhipped cream

silicone mold Stones

200gceleriac cream

100gCocoa butter

40gOlive oil

0.5black coloring

silver spray

100gSugar

1units.itemsCeleriac

100gWater

1units.itemsClove

1units.itemsanise

1units.itemsBay leaf

100gVinegar

100gSugar

100gAlmond flour

300gEgg white

10gBlack garlic

4gSquid ink

20gFlour

popcorn shoot

Preparation

Dissolve yeast in water.
Mix the dough in the KitchenAid with a dough hook until it forms a smooth ball and preferably let it rest overnight.
Roll through a pasta machine to the 3rd setting and cut into squares.
Place on a baking tray lined with baking paper.
Bake for about 6 minutes at 225°C.

Cook everything until well done and blend into a cream in the blender.

Bring everything to a boil, pour into the stone mold, and freeze.

Pass the frozen celeriac 'stone' through this mixture twice.
Spray with silver spray.

Bring all ingredients to a boil and let cool.
Cut out the thin slices of celeriac with a small cutter.
Briefly cook these and rinse with cold water.
Place in sweet and sour marinade for at least one day.

Mix all ingredients, strain through a sieve, and pour into a siphon with 2 cartridges.
Pierce the bottom of a cup, fill the cup about halfway or a third with the mixture, and microwave for 30 seconds.
Remove from the cup using a palette knife.