- 4
Ingredients
- For the fruits (depending on the season):
- 2 segments from half a grapefruit
- 4 orange segments
- 1/4 avocado
- 4 bilberries
- 4 cherries
- 4 raspberries
- 4 strawberries
- 8 wild strawberries
- 4 lychees
- 4 blackberries
- 4 pineapples, cubed
- 4 peach segments
- For the light syrup:
- 1 1/4 cup water
- 1/4 cup sugar
- For the fresh vegetables in a light syrup:
- 1 zucchini flower
- 8 peas
- 4 fennel slices
- 4 celery leaves
- 8 corn niblets
- 4 baby carrots
- 4 slices cooked beetroot
- 4 caramelized cherry tomatoes
- 4 baby beans
- For the herbs and flower:
- 4 basil leaves
- 4 coriander leaves
- 4 tarragon leaves
- 4 fresh fennel leaves
- 4 mint leaves
- 4 oregano leaves
- julienne of roses
- rosemary flowers
- pansies
- heather flowers
- borage flower
- For the liquid caramel:
- 1/2 cup sugar
- water
- For the fruit and vegetable sauce:
- 3 Tbsp liquefied tomato
- 1 1/2 tbsp liquefied celery juice
- 1/3 cup mango purée
- 1/8 cup mandarin juice
- To finish:
- 4 tender almonds
- 4 coconut slices
- 1/4 cup liquid caramel (see previous step)
- 2 slices caramelized mango
- 2 slices caramelized apple
- freshly ground black pepper
- 7/8 cup pumpkin purée
- Note: These ingredients are subject to seasonal availability.
Preparation
Step 1
For the fruits (depending on the season):
1. Separate all the segments from the citric fruits.
2. Peel and cut up the rest of the fruit.
For the fresh vegetables in a light syrup:
1. Peel and slice the zucchini, carrot, beetroot and fennel.
2. Blanche the zucchini, carrots, celery and peas in the boiling syrup.
3. Cool in iced syrup to stop the oxidation process and keep on one side.
For the herbs and flower:
1. Choose the smallest leaves.
2. Keep between a damp cloth.
For the liquid caramel:
1. Make a golden caramel out of the dry sugar.
2. Caramelize until it is golden brown.
3. Deglaze with the water and allow the sugar to dissolve and boil until it has the consistency of liquid caramel.
For the fruit and vegetable sauce:
1. Liquefy the tomato and celery and mix the mango purée and the mandarin juice together.
2. Keep in the fridge.
Final Steps & Preparation:
1. Arrange all the ingredients starting with the fruit and vegetables.
2. Leave the caramelized fruit and herbs until last.
3. It is important to heap up the ingredients on the dish.
4. Just before serving, add the ground pepper and caramelized fruit and drizzle with the fruit and vegetable sauce.
Note: We currently use vanilla syrup as the sauce.