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.