Preheat an oven to 240°F.
In a heavy bottom stainless steel saucepan place the celery root, cream, white pepper, truffle oil, nutmeg, and bayleaf. Bring to a simmer and then reduce heat and cover for 30 minutes or until the celery root is softened.
Pass the contents through a 250 Micron super bag. Squeeze out as much liquid as possible. You should be left with 750g (~3 cups) of celery root cream.
Save to celery root for a puree or another use as it is still wonderfully flavorful!
In a bowl whisk the egg yolks and slowly temper in the hot heavy cream. Do this one ladle at a time until half the cream has been added. At this point the rest of the cream can be added along with the salt.
Pour the custard evenly into eight 4 oz mason jars and place them in a 2 inch deep pan. Place this pan in the oven and fill it ¾ of the way with tap water.
Cook for 2 hours or until the custard does not jiggle when moved.
Dry mix together the sugar and vegan gelatin.
In a blender add the golden raisins, white wine, water, and sodium citrate. Blend until mixed and then add the sugar and vegan gelatin.
Blend until smooth and pass through a 100 micron super bag. Squeeze as much liquid out of this.
Place the strained mixture into a small sauce pot and bring it to a boil. Once at a boil whisk in the Foam Magic and boil for 1 more minute. Remove from the heat.
Place the stone of the magic air maker down into the hot liquid and begin foaming. If for some reason the liquid doesn’t foam right away give it some time to cool slightly.
Once the liquid foams it can be scooped out and placed on top of the custard. The vegan gelatin will set within minutes of being removed from the pan.
Use a microplane to grate a pistachio over the top of half of the foam once it has set.
Serve immediately or hold for up to 2 days.