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1
Put the water, celery, and salt in a pressure cooker.
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2
Cook on high pressure for 5 minutes, then let the pressure dissipate naturally.
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3
Alternatively, put the ingredients in a medium pot over high heat.
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4
Bring the mixture to a boil, reduce the heat to low, and simmer for 1 hour.
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5
Strain the stock, weigh out 500 grams for cooking the celery root, and reserve the remaining stock in the refrigerator.
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6
Put the 500 grams of celery stock and the celery root in a pressure cooker.
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7
Cook on high pressure for 10 minutes, then let the pressure dissipate naturally.
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8
Strain the celery root, add the liquid to the reserved celery stock, and puree the celery root in a blender.
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9
Add the cream cheese and puree until smooth.
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10
Strain the mixture through a fine mesh sieve and refrigerate for 4 hours or until completely cold.
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11
Put the water in a blender.
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12
Turn the blender on low and increase the speed until a vortex forms in the center of the water.
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13
Sprinkle the gellan and the sodium hexametaphosphate into the water.
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14
Increase the speed to high and blend for 30 seconds.
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15
Pour the mixture into a bowl, and let rest for 30 minutes at room temperature.
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16
Use a tablespoon measure to drop spoonfuls of the celery root puree into the gellan bath.
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17
Use a clean spoon to ladle the bath over the spoonfuls of puree, making sure they are fully encapsulated.
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18
Leave each orb in the bath for 2 minutes.
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19
Use a slotted spoon to transfer the orbs to a bowl of clean water and rinse off any excess gellan.
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20
Transfer them to the reserved refrigerated celery stock.
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21
While the orbs are stored in the stock, the stock will infuse the membrane with the flavor of celery.
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22
To serve, warm enough celery stock from the storage container to cover the number of orbs you are heating in a pot set over low heat.
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23
Slide the orbs into the stock and just heat through.
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24
Serve immediately.
