Ingredients

13 pcs nitro huckleberries

4g crush hazelnuts

15g celery root puree

5 xpickled champagne grapes

0.5g hazelnut malto

3 pcs plum sorrel

5 x pickledautumn berries

Foie gras

15g salt

2g pink salt

2g sugar

2g white pepper

2tbsp madeira

1tbsp cognac

100g whole cream

800g foie gras

30g beetroot juice

6ea bloomed gelatin sheets

Foie gras dippin dots

500g foie gras mousse

30g beetroot juice

Huckleberry crumble

100g huckleberry

3g juniper

2g sugar

0.5g licorice

0.5g star anise powder

1g sea salt

Celery root puree

250g celeriac

200g half and half

0.5g xantham

2g salt

1 xbouquet garni

1 xonion clute

Pickled Champagne grapes

500g Champagne grapes

250g Welchers white grape juice

250g verjus

5g salt

Hazelnut malto

70g tapioca maltodextrin

30g hazelnut oil

2g salt

Pickled autumn berries

500g autumn berries

250g verjus

500g water

200g grenadine

500g sugar

6 xcinammon sticks

20g star anise

20g fennel seed

6g cloves

5g salt

Method

Foie gras

Devein the lobes of the foie.Season the lobes with the seasoning.Cook at 120 degrees, for about 12 minutes.Remove 25% of the foie fat.Pass thru a fine tamis.Boil cream and fold in bloomed gelatin.Season with beet juiceWhile warm place foie into squeeze bottle.Drop liquid foie drop by drop in to liquid nitrogen and store in super freezer.

Foie gras dippin dots

Warm foie till liquid and season with beet juice.While warm place foie into squeeze bottle.Drop liquid foie drop by drop in to liquid nitrogen and store in super freezer.

Huckleberry crumble

Toast juniper and licorice, star anise and grind together.Nitro huckleberries and add spices, salt, and sugar while frozen for even disribution.Use and sixth pan and pestle to break berries in half.Reserve mixture in freezer

Celery root puree

Peel celeriac and cut into large dice.Place in small pot and add salt, bouquet garni, onion clute, and half and half.Cook on low simmer till tender.Transfer to vita prep and add xantham.Puree till smooth and pass through a fine tamis.Place into squeeze bottle for service.

Pickled Champagne grapes

Bring liquids with salt to a boil and reduce by half.Pour over grapes and compress them in a third pan without a bag.Allow to sit for 2 weeks before use.

Hazelnut malto

Pulse ingredients till combined.Pass through coarse tamis.

Pickled autumn berries

Combine all ingredients and reduce to 500g.Strain over berries and allow to sit for 2 weeks.

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