Wild Harvest

by Thomas Scheiblhofer

In this dish, Thomas Scheiblhofer was inspired by the wild harvest of cacao. In late autumn one finds only very few things still in a field: herbs, the last roots and of course the earth itself. Under the ground, however, there is still a lot to harvest. Our Wild Harvest is a representation of an almost harvested field.

Prep Time:
90 minutes
Category:
Dessert
Servings:
4

Ingredients

Red Beets Mash

200 g peeled red beet
20 ml Pedro Ximénez Sherry

Red Beets Biscuit

16 g grated Rice Waffle
25 g of Teff flour
0.6 g of salt
0.3 g Raz el Hanout
50 g of eggs
50 g of granulated sugar
25 g ml grapeseed oil
25 ml of olive oil
65 g of red beet puree

Hemp Granola

27 ml Maple syrup
45 ml of Olive oil
8 g demerara raw Sugar
25 g Quinoa puffed
25 g Sunflower seeds
10 g puffed Amaranth
30 g of Hemp seed unpeeled
18 g Barberry

Elderberries Vinegar

50 g Elderberries
60 ml apple cider Vinegar
50 g of granulated Sugar

Jelly Layer

150 ml Water
15 g of Sugar
9 g Vegetal Sosa (vegetarian gelatin)

Elderberries Balls

150 ml Elderberry vinegar
1 g of Xanthan gum
75 ml of Soda Water

Beni Wild Foam

200 g Original Beans Beni Wild 66%
140 ml Cream
2 g Maldon Smoke Salt
150 g Egg white, pasteurized
1 pc. ISI Cream capsule

Red Cabbage

300 red Cabbage
100 ml Water
250 g Orange juice
75 g of granulated Sugar
1 Orange peel
1/2 pc Ceylon Cinnamon stick
1/2 Vanilla pod
10 g Sour cherries, dried

Red Cabbage Sorbet

225 g Water
3 g of Pectagel Rose
5 g of Szechuan pepper
1 St. Cardamom Purple
500 g of cooked red Cabbage
100 g Elderberry vinegar

Brussel Sprouts

100 g Carbon sprouts
250 ml Water
360 g Beet juice
150 g Salt
110 g Sugar
170 ml Apple cider vinegar
a little Raspberry vinegar
a little bit of hemp seed oil

Chocolate Brownie

60 g of Original Beans Cusco 100%
75 g Butter
40 g of granulated Sugar
50 g of glucose Syrup
2 Eggs
10 g of powdered Sugar
20 g Rice flour
5 g of Cacao powder
20 g of Cacao Beans breakage

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