Fruit and vegetable soup | Raffaele Lenzi

Ingredients for 4 people

For the lemongrass milk

• 350 g milk
• 180 g cream
• 33 g glucose
• 63 g sugar
• 5 pieces of lemongrass
• Zest of half a lemon

Procedure

Finely chop the lemongrass. Toast. Cook in a vacuum bag with all the other ingredients at 85°C for 2 hours. Leave to infuse overnight. Blend. Strain.

For the lemongrass rock

• 350 g lemongrass milk
• 63 g white chocolate
• 7 drops lemongrass essence
• 20 drops lemon
• 180 g cream
• 5 g gelatin
• 3 g lecithin
• 1 g albumin

Procedure

Heat the milk with the lemongrass and lemon essence. Add the melted white chocolate. Remove from the heat and add the cream, gelatin, lecithin, and albumin. Mix. Place in a 500 ml siphon with 2 charges. Shake the siphon every 15 minutes for 1 hour and a half. Siphon into a cold tray and blast chill.

For the green shiso sponge

• 50 g green shiso
• 50 g white cane sugar
• 50 g type 1 soft wheat flour (160 W)
• 6 whole eggs
• Green food coloring to taste

Procedure

Macerate the shiso with the sugar for 5 hours. Add the rest of the ingredients. Blend with a food processor. Place the mixture in a 500 ml siphon with one charge. Leave to rest in the refrigerator. Siphon into a 1/6 container. Cook for 1½ minutes in the microwave. Before removing them from the container, place them upside down on the work surface and leave to rest for 2 minutes to prevent them from flattening.

For the maltodextrin stones

• 200 g melted white chocolate
• 12 g maltodextrin
• Raspberry powder to taste

Procedure

Combine the maltodextrin and chocolate to form balls. Toast them in a pan for 3-4 minutes. Roll them in the raspberry powder.

For the fake raspberries

• 100 g raspberry purée
• 7 g white cane sugar
• 7.5 g gelatin

Procedure

Blend the raspberries with a hand blender. Strain through a fine sieve to obtain a purée. Add the sugar and heat to 60°C in a small saucepan. Add the gelatin, previously soaked in cold water. Pour the mixture while still hot into raspberry-shaped molds and leave to set in the refrigerator for at least a couple of hours.

For the marinated cucumber

• 100 g rice vinegar
• 50 g white cane sugar
• 400 g brunoise cucumber

Procedure

Place the ingredients in an osmosis chamber with a vacuum sealer, sealing the vegetables immersed in the marinade in a bag. Open the bag and drain the brunoise from the liquid.

For the ginger and honey jelly

• 125 g water
• 13 g fresh ginger
• 25 g wildflower honey
• 4 drops lemon juice
• 1.5 g agar agar

Procedure

Combine all the ingredients and bring to the boil. Blend and strain into a ¼ Gastronorm tray. Allow to set. Cut into 0.5 cm squares.

For the coconut cream

• 100 g coconut milk
• 1 g agar agar

Procedure

Combine the two ingredients while cold and bring to the boil. Allow to set overnight. Blend with a hand blender.

For the pea consommé

• 300 g peas
• 600 g sparkling water
• 2 g ascorbic acid
• 2 g salt
• 20 g honey

Procedure

Blend the ingredients with a food processor. Strain through a fine chinois. Vacuum seal overnight with 11 g mint tea. Strain.

For the zucchini flower and green shiso tempura

• 200 g rice flour
• 100 g type 1 weak flour
• 100 g cornstarch
• 40 g baking powder
• 100 g sparkling water
• 4 zucchini flowers
• 4 green shiso leaves
• Sunflower oil as needed

Procedure

Prepare the tempura mix by combining the rice flour, type 1 flour, cornstarch, and baking powder. Make a tempura batter with 25 g of the tempura mix and 25 g of sparkling water. Dip the cleaned shiso leaves and zucchini flower petals in the tempura batter and fry in sunflower oil at 140°C. Place on a baking sheet lined with paper towels to dry.

For the purple potato chips

• 8-12 purple potatoes
• Salt to taste
• Sunflower oil as needed

Procedure

Peel the purple potatoes and cook them in salted water. Drain the potatoes. Blend with a little of the cooking water to obtain a cream. Spread very thinly on a Silpat mat and leave to dry. Fry very quickly.

Plating

• 8 thin slices of green asparagus
• 4 baby zucchini, sliced into rounds
• 8 sprigs of lamb's lettuce
• 8 thin slices of purple carrot
• 8 thin slices of carrot
• 2 cherries, cut in half
• 4 thin slices of mango
• 16 sticks of green apple
• 4 snow peas, julienned
• 4 edamame
• 4 wild strawberries
• 4 slices of dried strawberry
• 8 lemon balm leaves
• 8 stevia leaves
• 8 mint leaves
• 8 lemon balm leaves
• 8 red basil leaves
• 8 oxalis clover leaves
• 8 wild fennel leaves
• 8 chervil leaves
• 16 candied lemon zest

Procedure

Make a circle of coconut cream at the base of the plate. Continue with 2 pieces of green shiso sponge and all the other ingredients arranged in a circle on the cream, so as to give as much movement and volume as possible to the dish. In the center, place the lemongrass rock, on which 4/5 cubes of brunoise cucumber and candied lemon zest will be placed. Pour in the pea consommé.