Panna cotta

Ingredients

For the Panna cotta:

1200 g celeriac
24 dl vegetable stock
600 g (vegan) cream
60 g Bresc Beemster garlic puree
24 g agar agar
600 g Bresc Caponata
Bresc Vegan Pesto

For the Black garlic crisp:

1 egg
1 egg white
10 g olive oil
75 g flower
10 g Bresc black garlic puree
50 g melted butte

Preparation method

Cook the celeriac in the vegetable stock with the cream. Blend until smooth and season with garlic, pepper and salt. Add the agar-agar and bring to the boil. Pour into molds and place in the freezer. Peel and hollow out the tomatoes. Fill the tomatoes with Bresc caponata. Fry the rice paper and place on the plate. Decorate with Bresc Vegan Pesto and East Indian cherries.