4 pasture-fed chicken eggs
20ml olive oil
1 plum tomato
1 carrot, peeled
½ small celeriac bulb
100g celeriac, diced
150g vegetable stock
20g lovage leaves
20g baby spinach, stems removed
30g whipped cream
50g sherry vinegar
Pre-heat the sous-vide unit to 63˚c. Separate the yolks from the whites, place the egg yolks into a small stainless steel bowl and add the olive oil. Slip the yolks and the oil into a vacuum bag and seal the bag on medium in a vacuum pack machine. Place in the sous-vide unit for 40min.
Slice each vegetable very thinly using a mandolin, and place in the dehydrator for 10 hours at 55˚c.
Bring a medium pot of water to the boil. Place the diced celeriac and vegetable stock in the pan and place a lid on top. Simmer until the celeriac is soft, without evaporating too much of the vegetable stock. Add the agar-agar and cook for 3 min. Remove from the heat. Place the spinach and the lovage in boiling water and blanch for 1 minute. Transfer directly from the water into a blender. Add the cooked celeriac and blend at high speed until smooth. Pass through a tamis. Place in a mixing bowl and refrigerate for 10 minutes. Carefully fold the whipped cream into the purée, check for seasoning and place in a small piping bag.
Place the isomalt in a small saucepan over a high heat until it becomes a light caramel. Remove from the heat and carefully add the sherry vinegar. Stir until smooth and the caramel has dissolved. Season with salt.
Pipe a big dollop of the lovage mousse on a plate. Very carefully place the egg yolk in the middle of the mousse. Scatter the vegetable cornflakes around it and drizzle with the sherry caramel. Garnish with carrot powder.