Ingredients for celery Bavarian cream: 125 ml vegetable milk (I used soya milk) 125 vegetable cream (I used soya cream) 250 ml celery juice (I made it with fresh celery using the centrifuge. I used about 3 large stems) 4 gr agar-agar Ingredients for the sauce 2 potatoes 2 carrots soya milk extra virgin olive oil salt and pepper Ingredients for cherry tomato confit tomatoes extra virgin olive oil salt oregano (sugar facultative) Methods for celery Bavarian cream: Put the milk, the cram and agar-agar in a pot and bring to a boil. Boil gently for about 4 minutes. Remove from heat and let it rest for a few minutes. Add celery juice and put the mixture in the molds. Let it thicken. Methods for the sauce: Boil potatoes and carrots in salted water, then whisk together a little soya milk, salt, pepper and extra virgin olive oil. Methods for cherry tomato confit: In the original recipe the cooking is in the oven for about 2 hours. This time I cooked them in microwave for about ten minutes with salt, oregano and extra virgin olive oil. I didn’t use sugar but in the original recipe there is also sugar.