Yet another celery dessert - this one a cake for two co-workers who had birthdays this week. Strawberry dacqois base, topped with three layers of strawberry genoise, filled with lemon curd, strawberry jam, surrounded by celery mousse and coated in a white chocolate ganache. The cage turned out ugly, but look at that beautiful white chocolate orb in the center!
So why do I keep using celery? Until you've had it you won't quite understand, but as I've said before it is perfect to balance the cloyingly sweetness of many of my desserts. Every celery dessert has been a hit, and until the National Celery Council hires me to be its spokesperson, I won't stop!