Try this impressive recipe by Rosio Sanchez, demonstrated at Langham Melbourne MasterClass during the 2012 Melbourne Food and Wine Festival.
Sea Buckthorn "Parfait":
Begin by blooming the 5 sheets of gelatine in the 50g of carrot juice.
Combine the 450g sea buckthorn, 125g carrot juice, 25g ultra sperse and the 40g sugar and blend on medium speed until mixture begins to thicken.
Warm bloomed gelatine in the carrot juice until it has dissolved and add to the blender with all other ingredients.
Once combined, put in a cool place and allow to become gelatinous.
Meanwhile, whip up the 130g of carrot juice and the 13g of egg white powder in a stand mixer until thick and frothy.
At this point, combine 200g of the base mix, 50g sea buckthorn juice, 20g of carrot “meringue”, and season with salt and lemon juice to taste.
Proceed by quickly putting this into a vacuum bag to aerate in a vacuum machine. Stop machine when parfait reaches the surface and store in a blast chiller until frozen completely through.
To portion, remove “parfait” from vacuum bag and drop into liquid nitrogen so that it is easy to handle.
Slice the parfait in half so that you are left with two flat square pieces.
Cut out 8 portions with a 10cm ring cutter that has been frozen.
Freeze parfait rounds until ready to use.
Slice carrots on the mandolin to about 1cm thick.
Blanch for a few seconds and cool down.
Dehydrate the carrots in a low oven until they curve into florets and are completely crispy.
Rehydrate the carrot crisps in a mixture of the carrot juice cooked down close to syrup and flavoured with lemon juice, and apple vinegar. Store in the fridge.
Sheep Milk Yoghurt Foam :
Bloom the gelatine into the water and whey.
Once bloomed, add the sugar and apply heat until dissolved.
Combine with the rest of the ingredients, fill a siphon ¾ full and charge with 2 gases.
Syrup for Crudités:
Dissolve the sugar in the water.
Flavour with lemon juice and apple vinegar.
Slice thinly on a mandolin and dredge in the marinade for a few seconds.
Put the sea buckthorn parfaits on a frozen plate so that they won’t melt while being dressed.
Put 20 pieces of carrot raisins on top of the parfaits, topped with 10 pieces of lemon thyme.
Build the marinated carrot crudités on top and finish off with the other herbs.
In a cold deep bowl add the carrot tops and bronze fennel and grind some liquorice on top.
With a frozen spatula lift the dressed parfaits onto a plate and serve.
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