Serves 10
Ingredients
Celeriac broth
3 celery roots
White vinegar
Lemon juice
Xantana
Salt
White bean purée
500g white beans
750ml cream
20g bacon
Salt
Thyme
Lemon juice
Red pepper oil
Crème fraîche
Red pepper oil
1l grape seed oil
5 red peppers
White bean jelly
900g white beans purée
750ml celeriac broth
2g agar
Red pepper oil
Lemon juice
Salt
White bean paste
Olivepurée
3kg black olives, pitted
200ml celeriac broth
Black natural colouring
13g agar
Lime juice
Cayenne pepper
Salt
Olive terrine
900g olive purée
750g celeriac broth
25g agar
Sweet and sour
1l organic vinegar
660ml water
330g sugar
10 peppercorns
5 star anise
3 laurel leaves
1 whole red pepper
Beets
4 red beets
Salt Peppercorns
Laurel leaves
750ml beetroot juice
500ml sweet and sour
Tonburi
30g tonburi
100ml celeriac broth
10ml ponzu
2 lemons, zested
500ml lemon juice
Xantana
Olive oil
Beet slices
4 young beetroot
100ml beet juice
Olive oil
Salt
Lime juice
Lime zest
Tomato seed
4 cherry tomatoes
Tomato juice with wormwood
5kg ripe tomatoes
1 shallot, chopped
10 basil leaves
4 tarragon sprigs
1 garlic clove
8 black peppercorns
500ml rosé
champagne
Salt
Pepper
White vinegar
Fresh lemon wormwood
To finish
Tomato oil
East Indian cherry
flower and leaf
Young beet leaves
Method
Celeriac broth
Clean the celeriac and pass it through a juicer to extract the juice. Bring the celeriac juice to the boil and scoop up the foam as it rises to the surface. Season with lemon juice, white aceto and salt and mix in the xantana.
White bean purée
Soak the beans in water overnight. Drain and place in a vacuum bag with the cream, bacon, salt and thyme. Vacuum seal and steam for 3 hours
at 100C. Once steamed, remove from the bag and blend until smooth. Season with the salt, lemon juice, red pepper oil and crème fraîche.
Red pepper oil
Mix the oil and the peppers in a blender and allow to rest for 2 hours before pouring through a fine chinois.
White bean jelly
Cook the white bean purée, broth and agar for at least 1 minute in a Thermomix blender and season with red pepper oil, lemon juice and salt.
Olivepurée
Make juice of black olives with a slow juicer and add the broth, black colouring and agar. Allow to cook for approx. 3 minutes. Pour it in a tray and allow to cool in the refrigerator before transferring it back into the blender to blend until smooth. Season to taste with lime juice, cayenne pepper and salt.
Olive terrine
Put the olive purée, celeriac broth and agar in a Thermomix and blend on heat for at least 1 minute.
Sweet and sour
Mix the ingredients together and bring to the boil in a pan over a medium heat, then allow to cool and set aside until required.
Beets
Boil the beets in the beet juice with salt, peppercorns and laurel until tender. Peel the beets and put them in a vacuum bag along with the sweet and sour and marinate for 24 hours. Whip the mixture into a ‘meringue’ using nitrogen.
Tonburi
Marinate the tonburi in the celeriac broth, ponzu, lemon zest and juice and mix in the xantana. Season with the olive oil.
Beet slices
Cut the beets into thin slices and keep them in beet juice with ice. Marinate them à la minute in olive oil, salt, lime juice and zest.
Tomato seed
Cut the cherry tomatoes in half, spoon out the seeds and set aside until required.
Tomato juice with wormwood
Coarsely chop all of the ingredients and blend with a hand blender.Hang the mixture in a clean chinois and let it drain overnight with a bowl beneath it to collect the tomato drain. Season the juice with salt, pepper and the aceto, to taste. Then add the fresh lemon wormwood and allow it infuse until the wormwood flavour reaches the desired strength.
To finish
Plate the dish on warm crockery, spooning the white bean cream and the black olive into the centre along with the wormwood infused tomato juice. Add a few drops of tomato oil and finish with East Indian cherry flowers and leaves and the beet leaves.