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Sous vide cooking recipe for vegetable appetizers that look like a vegetable garden, by the famous Italian chef Daniel Facen
For the bean
For the balsamic vinegar
For the 30Be syrup
For the rhubarb
For the dehydrated beets
- Beets As needed
For the vegetables
- Mixed vegetables As needed (carrots, fennel, beets, onions)
For the peas
- Peas 500 g, raw, with pods
For the pea spheres
For the pea water
- Calcium chloride 6,5 g for 1 l water
- Preparation time
- Cooking time
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine International
Sauté the vegetables in a little oil, add the beans (which have already been soaked in water for 12 hours) and then cover with vegetable broth and cook for two hours.
Let cool, blend and gather the water.
In a mixer, mix 500 g of the bean soaking water with very stiff egg whites and then let dry in the oven for 24 hours at 70°. Once the mixture has dried, pass it through a wide sieve, which will give the beans the appearance of soil ground.
Boil the vinegar for 3 minutes, lower the flame to 40°C and add the gelatin.
Let cool in the mould of your choice.
Mix the ingredients, boil then cook in vacuum pack at 65°C for 30 minutes.
Cook the rhubarb in 5 g of 30Be syrup.
Cook the vegetables in water, let cool, then blend.
Cook the baby vegetables that you need for the composition of the dish in the blended vegetable water: the carrots in the carrot water, the fennel in the fennel water, etc.
Cook them by vacuum pack for about 30 minutes at 65°C.
Then let everything cool in ice and water.
Cut the beets into thin slices and let them dry out in a 70°C oven.
Blend 500g raw peas with their pods, put into an evaporator at 35°C for 50 minutes at 140 rotations.
The collected vapour should be about 200 g colouring the clear water with the original product to give the original colour.
Prepare the plate with and decorate it with edible flowers.