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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