Lamb
1. Debone and clean the lamb rack, keep the bone and trimmings for jus.
2. Coat the lamb with tea butter and vacuum it.
3. Steam in oven at 65˚ to 58˚, cool down slowly for 10 minutes under room temperature and for 10 minutes in ice.
Butter
100g salted butter
3g Lapsang Souchong tea
1. Process the tea in a blender until a very thin powder results and strain through a sieve.
2. Soften the butter in the microwave for a few seconds and mix with the tea powder.
3. Chill for a minimum of 8 hours
Fava bean ball
440g fava beans, cooked and peeled
175g hot cream
100g milk
250g green pea juice
4g kappa
1. Blend all ingredients and put through a sieve.
2. Pour the purée into a half sphere mould and freeze it.
3. Bring to a boil the mixture of green pea juice and kappa.
4. Dip the frozen half sphere in the green pea kappa juice and set aside.
Rhubarb purée
Frozen rhubarb
500g water
80g sugar
1. Defrost the rhubarb, sprinkle some salt and sugar, and keep in the chiller for one day.
2. Mix sugar in water and bring this mixture to a boil to form a syrup.
3. Vacuum the rhubarb with the syrup and cook in a 90˚ steam oven for 12 minutes.
4. Strain then mix with blender and run through a sieve.
Rhubarb jelly
200g rhubarb purée
50g rhubarb syrup
5g gelatin
4g agar
1. Add agar to the rhubarb syrup and bring to a boil.
2. Add gelatin and mix with the rhubarb purée in a 17 cm-frame.
3. Keep in the chiller.
Fresh rhubarb
1. Peel the fresh rhubarb stick.
2. Sprinkle with some salt and sugar and dehydrate for one night.
3. Vacuum with the syrup used for the rhubarb purée, cook in steam oven 10 to 15 minutes.
Garnish
Celery braised with vegetable stock and butter
Blanched green peas
Blanched fava beans
Celery leaves
Tahoon cress
Yellow flower
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