Carrot, Chamomile, Salad Pea Shoot Sous Vide
Salad Pea Granita:
220 g sugar syrup (water : sugar = 2:3)
20 g white wine vinegar
400 g juice from Granny Smith apples (approx. 1.5 kg apples)
30 g salad pea shoots
15 g spinach leaves
3 kg carrots
175 g sugar
225 g glucose
30 g butter
300 g sugar syrup (water : sugar = 2:3)
200 g neutral oil
20 g dried chamomile flowers
Salad Pea Granita:
Bring the water and sugar to a boil until you have a sugar syrup. Add vinegar. Allow to cool in a refrigerator or freezer. Juice and cool the apples (or use cold apples). Mix with the salad pea shoots and spinach. Strain and season with the sugar syrup and vinegar mixture. Freeze in shallow containers. Scrape out the granita with a fork.
Clean and juice the carrots. Strain and reduce in a large saucepan to approx. 1/3 of the original amount. Strain.
The reduction should become thick. Do not allow the sugar to caramelize yet in order to preserve the color and taste.
Add the sugar, glucose and butter to a saucepan. Cover with a little water and heat to 165°C. Emulsify the butter flakes. Pour the mixture onto a sheet and allow to cool until it hardens. Mix into a fine powder in a Thermomix and sift onto a Silpat mat. Bake for approx. 2 minutes at 180°C until the sugar melts. Allow the sugar chips to cool and remove from the mat.
Peel the carrots into ribbons. Make sugar syrup and pour hot over carrot ribbons. Allow to cool at room temperature.
Chamomile Oil (Sous Vide):
Vacuum seal the oil with chamomile blossoms. Cook at 70°C for 2-3 hours in a fusionchef Sous Vide water bath. Strain out the blossoms and allow the oil to cool.
Arrange the chamomile parfait on a plate together with salad pea granita, carrot reduction, sugar chips, carrot ribbons and chamomile oil.
This recipe from the final "JUNGE WILDE 2020" was kindly given to us by Sandra Scheidl. Photo: ©Sandra Scheidl