Wash and dry the apple. Quarter it with a knife, remove the core and cut the apple into thin slices. Drizzle 2 tbsps of freshly pressed lemon juice over the apple to prevent it from browning.
Dry-roast the pine nuts in a frying pan. Peel and mince the garlic or put it through a garlic press unpeeled. Wash the parsley and set aside. Wash and chop the chives.
To make the cheese cream, combine the milk and mascarpone in a saucepan. Gently heat until the mascarpone melts. Stir diced Marienberger cheese, chopped parsley, some cinnamon, minced garlic and a little salt and pepper into the mixture.
To serve, peel the celeriac and thinly slice it.
Arrange the celeriac and apple slices on a plate. Take up a scoop of cheese cream with a serving spoon or ladle and place it in the middle of the carpaccio. Drizzle pine nuts over the dish and garnish with the parsley leaves and chopped chives. Add a few mozzarelline.
The mozzarelline turn out best if you take them out of the refrigerator around half an hour before eating them or, alternatively, briefly submerge them in warm water. Their savoury flavours unfold best at 14–16 degrees.
Serve with a baguette fresh out of the oven.
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