This document provides instructions for making several components of a Waldorf salad: 1) A beetroot reduction is made by simmering beetroot juice, port wine, vanilla, cinnamon, Szechuan peppercorns, orange juice and zest, and sugar. 2) Pears are poached in a beetroot liquor and wrapped in a kappa carrageenan-thickened beetroot wrap. 3) A celery sauce is made by blending thinly sliced celery with honey, glucose, baking soda, apple juice and pectin, then poaching and freezing the mixture. 4) Additional components include mock licorice powder, Roquefort cheese ice, walnut powder, and potato crystalline

1. Waldorf salad
• Beetroot Reduction
• 1.5l= beetroot juice
• 750ml=port wine
• 2xstick=bourbon vanilla stick
• 1stick=cinnamon
• 10gr=Szechuan pepper corns
• 4= orange = juice
• 1=zest of orange
• 100gr=sugar white
• Put all ingredients together in sauce pan elevate on hot plate and reduce slowly by half=strain
• PEAR
• Use Williams pear.. Peel pear, ,then slice down the pear on all four sides close to the centre, then trim to
2cm wide lenghts
• Vacuum with 30 ml of liquid per portion of pear= cook for 2 hours @ 75 degrees
• Beetroot Wrap
• Add 2 gram kappa per 100 ml of beetroot liquor and bring to boil.. When boiled have pear on a skewer from
the back of the pear going along the length and dip 2 x times in to the beetroot
• Celery sauce
• 1kg celery
• 50 gr honey
• 50gr glucose
• 50 gr glucose powder
• 5 baking soda
• 100gr apple juice
• 2gr pectine
• Cut celery very thin mix with all ingredients, place in vacuum bag, poach until soft ..shock in ice water,
freeze in paco jet
• Mock licorice powder
• 100gr dehydrated olive black
• 100 gr almond
• 100gr sugar
• 100 gr licorice powder
• Roque fort cheese Ice
• 500 gr Roquefort cheese
• 500 gr parmesan cheese
• 1 liter water
• 30 ml whit truffle oil
• Bring both cheese and water to 80 degrees, strain and pass add truffle oil and place in paco to freezer
• Walnut powder
• 50ml walnut oil
• 50 gr malto textura
• Add everything together till powder add to sauce pan till toast form.
• Potato crystalline
• Cut potato on japenase mandalin .cut in to 10 cm square. Placeon upside down oven pan between 2 silt plat
mats weighted down cook @ 130 degrees for 45 mins untill translucent