Celery Mousse with Walnut Crackers

Brush and clean the celery tuber under running water, cut the green part to about 1 cm, then wrap the tuber tightly in two layers of tin foil so that no steam can escape.

Preheat the oven to 180 degrees, place the tuber on a roasting rack and cook for at least 90 minutes, then check: If you can easily pierce it with a knife, it is done. Unwrap it, cool it a little bit, cut it into quarters and peel it, then while it is still warm, grind the pieces of celery in a hand mixer with cold pieces of butter, salt, pepper and honey, then season it again and keep it warm in a saucepan at the lowest temperature.

For the crackers, beat the egg whites with the honey in a baking bowl until the honey is dissolved, sift the flour over it, mix, then pour in the melted butter, also stir and season with a little salt, let the dough rest for at least 1 hour. Coarsely chop the walnuts.

Now oil a baking tray well (or use parchment paper), then place the (relatively liquid) dough by teaspoonfuls, each about 4 cm apart, on the baking tray. Using your fingers, place a few walnut chunks in the center of each cracker, sprinkle with about 5 grains of coarse sea salt, then bake in a heated oven at 160 degrees for 10 minutes – until golden brown. Serve the crackers lukewarm with the mousse.

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