Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught me.

Sautéed pumpkin coins: Peel and thinly slice pumpkin. Cut out coins in different sizes. Sauté in olive oil. Taste with fleur de sel.

Marinated apple spheres: Marinate apple spheres of different sizes in lemon juice and maple leaf syrup.

Marbled cabbage panna cotta: Separately braise white and white cabbage until soft. I used prosecco and water for the white cabbage, water and bay leaf for the red. Both, I seasoned with salt. Finely blend. Simmer 100 ml soy cream with 4 g agar agar for three minutes. Mix half of the cream with 75 ml of the white cabbage and the other half with 75 ml of the red cabbage. Transfer to a dish, mix lightly for a marbled effect and allow to set in the fridge.

Hazelnut crumbles: Mix 60 g chopped hazelnuts with 1 tbsp coconut butter, 2 tbsp rye flour and a pinch of salt. Bake for 6-8 minutes at 225°C.

Dried leek powder: Dry the green part of a leek for 1 h at 120°C. Ground in a
mortar and pestle.

Blanched Brussel sprouts: Well, that doesn’t need any addition explanation, right? Afterwards, taste the Brussels sprouts with fleur de sel.

Decorate with cress leaves and carnation petals.


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