For 4 people 1 100 g fennel bulb 100 g of pumpkin 100 g of green celery 100 g of American potato 5 g of star anise 1 cinnamon stick 1 orange 100 g of sugar
100 g of cream 50 g of white chocolate
200 g of milk 40 g of sugar 1/2 a Tahiti vanilla pod 10 g of chestnut honey
40 g of jujubes 30 g of sugar
40 g of raw red beetroot 20 g of icing sugar
20 g of butter 20 g of unrefined sugar
Make a syrup with 500 g of water, 100 g of sugar, anise, cinnamon, the zest and juice of an orange. Clean the vegetables, chop up the pumpkin and American potato into large cubes and the green celery into 5 cm sticks. Cook the pumpkin in the syrup for 5 minutes, the potato for 7, the green celery for 4 and the whole fennel for 20 minutes.
Cut the beetroots into 2 mm thick slices, sprinkle with icing sugar and dry in the oven at 90 °C for 4 hours.
Boil the cream and pour it over the white chocolate. Dissolve and leave to rest for 24 hours. Then whip as you would whip cream. Boil the milk with the sugar and the vanilla pod. Leave to rest for 12 hours and place in a sorbet machine. Cook the jujubes with the sugar for 5 minutes, blend and sieve through a fine strainer.
Cut the fennel into 2 cm thick slices and toss in a pan with the other vegetables and a knob of butter. Sprinkle unrefined sugar over the vegetables and caramelise with a stick of cinnamon.
Place the sweet vegetables on a plate, place a quenelle of white chocolate mousse next to them along with a ball of ice-cream dressed with the jujubes. Garnish with the slices of dried beetroot and fresh mint
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