Celery Root Encapsulation

These small orbs have big celery flavor from both the celery root centers and the celery stock that encapsulates them. The cream cheese gives the celery root a little extra body and tang. The gellan in the water bath reacts with the calcium in the celery root, forming a delicate gel around each orb. They may be heated in the celery stock and served warm like miniature raviolis, topped with brown butter, or hidden in a soup or stew as pockets of exploding flavor. You can also serve the orbs as single bites topped with shaved country ham and chopped celery leaves.