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:


  • Servings:



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
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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Red Beets Mash
  1. Slice the peeled beets and vacuum with the sherry, cook for 40 min in a water Bath. 
  2. Purée when fully cooled.

Red Beets Biscuit
  1. Mix the finely grated rice waffles with Teff flour, salt and Raz el Hanout.
  2. Whisk eggs with half of the crystal sugar.
  3. Mix the oils and the second part of sugar and beetroot puree together.
  4. Then mix the eggs with the beet pulp first, afterwards fold in the dry ingredients.
  5. Spread on a baking tray and bake at 175°C for approx. 15 minutes.
  6. Cool and cut rings with a diameter of 5.5 cm (outside) and 2 cm (inside) cut out.

Hemp Granola
  1. Heat up maple syrup, olive oil and sugar together, stir all ingredients except the barberries. and in the oven at 140 ° C approx.
  2. Roast for 20 minutes; 3. Mix overcooled with the barberries and store.

Elderberries Vinegar
  1. Crush the elderberries with vinegar and sugar and store in a container for about 3 weeks at room temperature, covered with a cotton cloth.

Jelly Layer
  1. Boil all ingredients together and use as a sphere coating.

Elderberries Balls
  1. Heat vinegar with xanthan gum, cool over with soda and fill in hemispherical forms and freeze. Approximately 1.5 cm in diameter.
  2. Then coat with the jelly layer.

Beni Wild Foam
  1. Melt the chocolate, bring the cream to a boil, add salt to the chocolate and emulsify.
  2. Add the egg whites and fill in the siphon.
  3. Rest for one hour and charge with an ISI capsule.*
  4. Cool down.

Red Cabbage
  1. Finely chop the red cabbage and cook it softly, covered with the remaining ingredients. Remove cinnamon, vanilla and orange peel.

Red Cabbage Sorbet
  1. Heat the water briefly with Pectagel, Szechuan pepper and cardamom.
  2. Pour and strain.
  3. Mix with the red cabbage and season with the elderberry vinegar.
  4. Freeze the mass and pass several times to produce a homogeneous sorbet mass.

Elderberry Sorbet
  1. Bring the red port wine, elderflower syrup, sugar and glucose to the boil in a saucepan
  2. Mix the dissolved sugar mass with elderberry pulp and elderberry brandy, then allow to cool.
  3. Finally, freeze a creamy sorbet in an ice cream maker.

Brussel Sprouts
  1. Peel, wash and sort brussel sprouts into leaves.
  2. Bring water, 250 g red beet juice and 150 g salt to a boil and cool, the salt should be completely dissolved in it.
  3. Place the raw cabbage sprouts in a Rex jar and cover completely with the saline solution.
  4. Allow to set for at least 3 weeks at room temperature, then rinse the leaves and place in the sweet vinegar stock.
  5. Boil 110 g of beetroot juice with sugar, mix with the vinegar until it is overcooked and store again in a glass cover the cabbage sprouts for another 2 weeks.

Chocolate Brownie
  1. Beat the butter with granulated sugar and glucose, drain with egg yolk, stir in the melted couverture and the dry ingredients, whipped with icing sugar.
  2. Add the egg whites, spread 1 cm thick and bake at 190 ° C for about 8 minutes. Overcooked, crumble and leave to dry.


"Original Beans displays such a variety in its aromas that you as a Pâtissier are very inspired and challenged in your creativity."
Thomas’ career began in Upper Austria, where he was trained as a confectioner at the Linz confectionery Jindrak. He then spent a few years in various restaurants, hotels and cruise ships around the world. His patisserie and style were influenced by all these different kitchens, but traditional pastries remain a matter close to his heart.

Thomas was voted Patissier of the Year by Gault Millau Austria in 2016. In 2016/2017, the renowned trade magazine ‘Rolling Pin’ honoured him twice with the Pâtissier of the Year. The TIAN Restaurant Vienna has held a Michelin star since 2014.