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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.
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
Preparation
Red Beets Mash
- Slice the peeled beets and vacuum with the sherry, cook for 40 min in a water Bath.
- Purée when fully cooled.
Red Beets Biscuit
- Mix the finely grated rice waffles with Teff flour, salt and Raz el Hanout.
- Whisk eggs with half of the crystal sugar.
- Mix the oils and the second part of sugar and beetroot puree together.
- Then mix the eggs with the beet pulp first, afterwards fold in the dry ingredients.
- Spread on a baking tray and bake at 175°C for approx. 15 minutes.
- Cool and cut rings with a diameter of 5.5 cm (outside) and 2 cm (inside) cut out.
Hemp Granola
- Heat up maple syrup, olive oil and sugar together, stir all ingredients except the barberries. and in the oven at 140 ° C approx.
- Roast for 20 minutes; 3. Mix overcooled with the barberries and store.
Elderberries Vinegar
- 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
- Boil all ingredients together and use as a sphere coating.
Elderberries Balls
- Heat vinegar with xanthan gum, cool over with soda and fill in hemispherical forms and freeze. Approximately 1.5 cm in diameter.
- Then coat with the jelly layer.
Beni Wild Foam
- Melt the chocolate, bring the cream to a boil, add salt to the chocolate and emulsify.
- Add the egg whites and fill in the siphon.
- Rest for one hour and charge with an ISI capsule.*
- Cool down.
Red Cabbage
- Finely chop the red cabbage and cook it softly, covered with the remaining ingredients. Remove cinnamon, vanilla and orange peel.
Red Cabbage Sorbet
- Heat the water briefly with Pectagel, Szechuan pepper and cardamom.
- Pour and strain.
- Mix with the red cabbage and season with the elderberry vinegar.
- Freeze the mass and pass several times to produce a homogeneous sorbet mass.
Elderberry Sorbet
- Bring the red port wine, elderflower syrup, sugar and glucose to the boil in a saucepan
- Mix the dissolved sugar mass with elderberry pulp and elderberry brandy, then allow to cool.
- Finally, freeze a creamy sorbet in an ice cream maker.
Brussel Sprouts
- Peel, wash and sort brussel sprouts into leaves.
- Bring water, 250 g red beet juice and 150 g salt to a boil and cool, the salt should be completely dissolved in it.
- Place the raw cabbage sprouts in a Rex jar and cover completely with the saline solution.
- Allow to set for at least 3 weeks at room temperature, then rinse the leaves and place in the sweet vinegar stock.
- 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
- 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.
- Add the egg whites, spread 1 cm thick and bake at 190 ° C for about 8 minutes. Overcooked, crumble and leave to dry.
Chef THOMAS SCHEIBLHOFER
"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.
