Reciprocal Celery

Methods and Directions

• Juice the whole celery and freeze in big block.
• Defrost on top of cheese cloth over perforated tray with  container to collect the defrosting juice.
• Once the juice is all extracted repeat the same process.
• Weigh up 400g of the extracted celery juice and set aside.
• Bring 1/4 of celery juice, sugar and salt to boil.
• Remove from heat and immediately add pre-soaked gelatin.
• Whisk to dissolve and add the remaining celery juice.
• Mix in the edible gold leaf.
• Pour into mould or container and refrigerate until required.

• Combine the tea and mineral water to make cold infusion.
• Remove the tea bags and weigh up the infusion. Top up 
• Combine sugar with 1/4 Dilmah Exceptional Fragrant 
• Whisk to combine and bring to boil.
• Remove from heat and immediately add pre-soaked 
• Refrigerate until required.

• Toast the hazelnuts, remove skin and keep warm.
• Make caramel by bringing water, sugar and glucose to boil until 
• Add the warm hazelnut and combine well to ensure even coating.
• Use fork to remove the hazelnut from caramel.
• Cool on marble and store in airtight container until required.