Interpretación de nuestro Huerto en Lichtenau

• Mushroom Mousse

3 organic eggs

350 g of Mushroom

350 g of Korean Mushrooms

80 g Soy Reduction

30 g Clarified Butter

125 g Butter

In a Cutter, add all the ingredients and blend until a dough is obtained.
Sauté the dough in a frying pan and take to Paco Jet containers.
Freeze for 24 hours and turbine the dough and take it to a piping bag, keep it cold until use.

• Onion Pannacotta

800 g White Onion

600 g 35% cream

12 g sea salt

150 g Butter

32 g Hot Cream Gel

Boil the peeled onions in salted water for about 10 minutes, strain the onions and bake in a 190° convection oven for about 30 minutes (reserve 45 g of baked onion for the onion puree below).
Heat the cream in a saucepan.
In a Cutter, add all the ingredients, blend very finely and sift to obtain a fine and smooth cream.
Transfer the mixture to the desired mold and beat, keep frozen until about 10 minutes before use.

• Roasted Eggplant

8 small eggplants of 50 g approx.

Bake the eggplants in Combination Oven, 200° / 50% Humidity for 10 min.
Peel the eggplants
Remove the eggplant skins to a frying pan to dry-burn them little by little, this will create the crispy burnt eggplant powder.
Reserve the eggplants for plating, they will be sautéed in butter before use.

• Burnt Eggplant Crunchy Powder

50 g Panco Flour

50 g butter

4 g salt

23 g brown sugar

20 g Eggplant Peel Powder

5 g Garlic Powder

5 g Paprika Powder

2 g Smoked Pepper Powder

In a frying pan, toast the Panco with the Butter, salt and sugar until golden brown.
Cool the mixture a little and add the other powders, evenly to obtain a black powder.

• Fermented onion puree

100 g Black Onion (Fermented)

30 g Soy Sauce

8 g Black Balsamic Vinegar

7 g brown sugar

2 g salt

45 g of Baked White Onion

35 g vegetable oil

20 g Water

0.5 g Xanthan Gum

6 g of Hot Cream Gel

Bring all the ingredients to 80° and blend very finely. Sieve through a fine sieve and put in a piping bag or a cooking kettle, keep refrigerated until ready to serve.

• Tomato Emulsion

250 g of semi-dried tomatoes

60 g tomato concentrate

20 g brown sugar

6 g salt

60 g vegetable oil

145 g Water

25 g Extra Virgin Olive Oil

1 pinch of pepper

2 basil leaves

4.5 g of Natur Emul

Bring all the ingredients to 80° and blend very finely. Sift through a fine sieve and put in a piping bag or a cooking kettle, keep refrigerated until ready to serve.

• Marinated Tomatoes:

80 g Datterini Tomatoes

30 g Soy Sauce

30 g Balsamic Vinegar

15 g brown sugar

3g fresh garlic

Bring the Soya, Sugar and Balsamic to the boil and reduce to 50%, infuse the fresh garlic in while hot and bring to cold.
Blanch and peel the tomatoes and marinate with the reduction.

To decorate we can use some Basil flowers and Onion germs and Garlic flowers.