Ingredients for the kohlrabi

  • 1 kohlrabi
  • 75 g lemon juice
  • 15 g yuzu juice
  • 25 g sugar
  • 7 g salt
  • 45 g water

To prepare the kohlrabi

Cut the kohlrabi into 5 mm slices and cut out circles. Thoroughly mix the remaining ingredients so that the sugar and salt dissolve. Vacuum-seal the circles of kohlrabi in the liquid and leave to infuse for 12 hrs.

Ingredients for the lovage mousse

  • 200 g sour cream
  • 14 g lovage
  • 6 g salt
  • 7 g jalapeño puree
  • 2 sheets gelatine

To prepare the lovage mousse

Mix the sour cream, lovage, salt and jalapeño, pass through a cap strainer. Soak the gelatine in cold water, heat and stir into the lovage mixture. Transfer to a tray and spread to approx. 5 mm deep. Leave to cool and cut out evenly like the kohlrabi.

Ingredients for the yuzu gel

  • 150 g lemon juice
  • 100 g lime juice
  • 100 g yuzu juice
  • 100 g Boiron calamansi
  • 500 g simple syrup
  • 13 g agar-agar
  • 11 g gellan gum
  • 4 g citras

To prepare the yuzu gel

Boil all the ingredients together and leave to cool for 24 hours. Mix in the Thermomix until smooth.

Ingredients for the herb powder

  • 25 g lemon verbena
  • 20 g dill
  • 20 g chervil
  • 20 g parsley

To prepare the herb powder

Dry the herbs at 30 °C (hot air) and blitz until smooth.