Kimchi, beetroot gel, edible soil, Shiitake, Mother Earth Dish

Natural flavours:

• Rock Chives
• Majii Leaves
• Kikuna Leaves
• Shiso Purple

Red gel:

• 2L beetroot juice
• 30 Shiso Purple Leaves
• 120g agave syrup
• 30g agar-agar
• 5g xanthan

Carrot gel:

• 1,5L filtered carrot juice
• 0,2L fresh filtered ginger juice 
• 0,3L Yuzu juice 
• 120g agave syrup
• 30g agar-agar
• 5g of xanthan

Edible soil:

• 50g black craft seed bread
• 40g pumpernickel bread 
• 5g hazelnut oil 
• 1g truffle dust 

Spicy stones: 

• 100g spicy aubergine puree (spiced with chilli)
• 50g avocado creme
• 80g mashed La Ratte Potato 
• 10g boletus powder 
• 10g manna pods 
• 210g butter 
• sea salt 
• 2 punnets Tahoon Cress

Basalt crust:

• 70g hardened coconut fat (Palmin) 
• 1tbsp black coal powder 
• gold dust to glitter the stones

Kimchi:

• traditional Kimchi
• Ghoa Cress 

Crosne:

• crosne
• mushroom fond
• Tahoon oil

Borage oil:

• 60ml olive oil
• 4 punnets Borage Cress

Sautéed Shiitake Mushrooms:

• shiitake mushrooms
• butter
• sea salt
• ponzu dashi 

Red gel:

• Blitz and boil briefly 2 litres of beetroot juice and 2 cups of Shiso Purple cress. Add the agave syrup, the agar-agar and the xanthan, boil everything again and let it cool. Blitz the jelly block with lime juice before using. 

Carrot gel:

• Blitz the carrot, ginger and yuzu juice. Boil briefly. Add the agave syrup, the agar-agar and the xanthan, boil everything again and let it cool blitz the jelly block with lime juice before using. 

Edible soil: 

• Blend the black craft seed bread with the pumpernickel bread and roast it a bit. Add the hazelnut oil and the truffle dust. 

Spicy stones: 

• Add chilli to the aubergine puree to make it spicy and blitz it with all ingrediënts in the thermomix to 55 degrees for 10 minutes. Blend it to farce and add a bit of Cognac. Freeze in Pavoni Silicon Stone moulds. 

Basalt crust:

• Mix the coconut fat with the black coal powder and melt it on around 70 - 80 degrees until it's completely liquid. Cool it down to 40 degrees and use a toothpick to cover the frozen stones 3 times each. Use dust of Gold to glitter the stones. 

Kimchi:

• Make a traditional Kimchi and add Ghoa Cress. 

Crosne:

• Boil the crosne for 15 minutes and when soft reduce in strong mushroom fond for 40 minutes. Sauté with Tahoon oil before serving.

Borage oil:

• Blend all ingrediënts and sieve. 

Sautéed shiitake mushrooms:

• Sauté the mushrooms with butter, a little bit of sea salt and ponzu dashi. 

Recipe: Marcel Thiele