Orange is the new Black

1. Heat the cream, water, and chanterelle distillate to 90°C.
2. Add the couverture, let it sit briefly, then stir well.
3. Cover and let cool in the fridge.

1. Combine the sea buckthorn puree, samba vinegar, and ponzu.
2. Add xanthan little by little while whisking the mixture.
3. Do this until the right thickness is achieved (not slimy).
4. Immediately strain the juice through a fine mesh sieve.
5. Cover the juice and chill.
6. Toasted white chocolate cream:
7. Spread the white chocolate on a baking tray together with the lemongrass (crush it for more flavor).
8. Toast the white chocolate in the oven at 135°C for 35 minutes.
9. Soak the gelatin in water.
10. Heat the milk and salt, dissolve the gelatin in it.
11. Blend your milk mixture and the toasted chocolate in the thermoblender until smooth.
12. Mix this with the cream and let it set for 2 hours.
13. Then whip it in the Magimix with the whisk attachment.
14. Divide into piping bags and chill.

1. Mix everything together in the Magimix.
2. Spread over baking trays with baking mats and bake for 2 x 10 minutes at 160°C.
3. Stir well after each 10 minutes and then dry at 120°C until completely dry.
4. Blend into a crumble in the thermoblender.
5. Store covered and in a dry place.

1. Blend everything together until smooth in the thermoblender.
2. Pour the mixture into the siphon and charge with 3 gas cartridges.
3. Take a few plastic containers and poke a hole in the bottom.
4. Fill the containers halfway with the siphon and microwave on the highest setting for 1 minute. Let cool upside down.
5. Cover the moist sponge cake and refrigerate.
6. Let the dry sponge cake rocks dry in the oven at 60°C until completely crunchy. Cover and store in a dry place.

1. Heat all the ingredients for the lemon base and let it cool.
2. Take 1 liter of lemon base and heat it with the citras.
3. Bring to a boil and then add the agar.
4. Let it boil for at least 2 minutes for the agar to activate.
5. Pour the mixture onto a baking tray and let it cool in the fridge until set.
6. Melt the chocolate.
7. Blend the set gel base with the melted chocolate in the thermoblender until smooth.
8. Fill piping bags or squeeze bottles and chill.

1. Bring everything to a boil and then chill.
2. Brioche rocks:
3. Cut the crusts off the brioche and pull nice flakes from the center.
4. Heat the oil to 160°C. Fry the brioche flakes until golden brown. Let the brioche flakes dry and drain under the heat lamp. Let cool.
5. Sprinkle the flakes with powdered sugar.
6. Cover and store in a dry place.
7. Chanterelle powder:
8. Dry the chanterelles for 48 hours in the oven at 60°C.
9. Blend everything into a powder in the thermoblender.
10. Sweet and sour chanterelles:
11. Cut the chanterelles in half and place one half in the sweet and sour, keeping the other half raw and cold.
12. You can vacuum the sweet and sour chanterelles twice or let them marinate for 24 hours.
13. Store both cold.

1. Place the sea buckthorn berries in the sweet and sour and vacuum them 4 times or let them infuse for 24 hours.
2. Store them in a cool place.

Plate the dish and finish with fennel fronds, vene cress, and Thai basil flowers.