Gastronomixs

Chocolate brownie with red cabbage sorbet and pickled Brussels sprouts

The guest chef for July is Paul Ivić. Paul is head chef at the vegetarian restaurant Tian* in Vienna, Austria. Flavour always comes first for Paul. This starts with the basic ingredients. He believes that organically-grown ingredients are much tastier and of better quality than conventionally-grown ingredients. The organic ingredients have been paid more attention during production, and have taken longer to develop their flavour, and these factors make the final product even better. He works closely with small-scale farmers and producers in Austria who supply exclusively organic produce.

The Michelin star he was awarded in 2014 was not the ultimate goal. In Paul's view, the Michelin star shows that vegetarian cuisine is so much more than just boring salads. Tian has now been expanded with the addition of a high-end restaurant in Munich and a more accessible bistro in Vienna. Paul shared three of his vegetarian dishes with us.

Creation by Paul Ivić, Tian, Vienna, Austria

Chocolate brownie with red cabbage sorbet and pickled Brussels sprouts

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Ingredients

200

g

beetroot, peeled

20

g

Pedro Ximénez sherry

16

g

rice cakes, broken into pieces

25

g

teff flour

0.6

g

salt

0.3

g

ras el hanout

50

g

eggs

50

g

granulated sugar

25

g

grapeseed oil

25

g

olive oil

65

g

beetroot puree

27

g

maple syrup

45

g

olive oil

8

g

cane sugar

25

g

quinoa, puffed

25

g

sunflower seeds

10

g

amaranth, puffed

30

g

hemp seeds, unpeeled

18

g

barberries

50

g

elderberries

60

g

cider vinegar

50

g

granulated sugar

150

g

water

9

g

Sosa vegetable setting powder (vegetarian gelatin)

15

g

sugar

150

g

elderberry shrub

1

g

xanthan gum

75

ml

soda water

As needed:

 

glaze

200

g

Beni Wild Harvest chocolate, couverture 66%

140

g

cream

2

g

Maldon smoked salt

150

g

egg whites, pasteurised

300

g

red cabbage

100

ml

water

250

ml

orange juice

75

g

granulated sugar

1

piece

orange peel

½

 

Ceylon cinnamon stick

½ 

 

vanilla pod

10

g

sour cherries, dried

225

g

water

3

g

pectagel rose

5

g

Szechuan pepper

1

 

purple cardamom

500

g

cooked red cabbage

As needed:

 

elderflower vinegar

100

g

Brussels sprouts

250

g

water

360

g

beetroot juice

150

g

salt

110

g

sugar

170

g

cider vinegar

As needed:

 

raspberry vinegar

As needed:

 

hemp seed oil

75

g

butter

40

g

granulated sugar

50

g

glucose syrup

2

 

eggs

10

g

icing sugar

60

g

Cusco Chuncho chocolate, 100% couverture

20

g

rice flour

5

g

cocoa powder

20

g

cocoa nibs

Preparation method: beetroot purée
  • Slice the peeled beetroot, place in a vacuum sealing bag with the sherry, and pull vacuum.
  • Cook au bain-marie for 40 minutes.
  • Puree the beetroot when cool.
Preparation method: beetroot biscuit
  • Blend the rice cakes to a fine powder.
  • Mix the finely powdered rice cakes with teff flour, salt, and ras el hanout.
  • Beat the eggs with half of the sugar.
  • Mix the oils with the other half of the sugar and the beetroot puree.
  • First combine the egg mixture with the beetroot mixture and then stir in the dry ingredients.
  • Spread onto a baking sheet and bake for 15 minutes at 175°C.
  • Leave to cool for a while and then cut out discs using a cutter.
Preparation method: hemp granola
  • Heat the maple syrup, olive oil, and sugar together.
  • Stir in all the other ingredients except for the barberries and roast in the oven for about 20 minutes at 140°C. Leave to cool.
  • Mix with the barberries and store ready for use.
Preparation method: elderberry shrub
  • Squash the elderberries with vinegar and sugar and store in a jar, covered with a cotton cloth, at room temperature for about three weeks.
Preparation method: glaze
  • Bring all the ingredients to the boil and use as glaze. 
Preparation method: elderberry sphere
  • Heat the vinegar with the xanthan gum. Leave to cool and add the soda water.
  • Pour into hemispherical moulds.
  • Freeze and then coat with the glaze.
Preparation method: chocolate espuma
  • Melt the chocolate.
  • Bring the cream to the boil, add to the chocolate along with the salt, and emulsify.
  • Mix in the egg whites.
  • Transfer the mixture to a siphon and aerate with one cartridge.
  • Set in the refrigerator until needed.
Preparation method: cooked red cabbage
  • Finely chop the red cabbage and simmer (covered) with all the other ingredients until soft.
  • Remove the cinnamon, vanilla, and orange peel.
Preparation method: red cabbage sorbet
  • Briefly heat the water with the pectagel, Szechuan pepper, and cardamom.
  • Allow to brew and then strain.
  • Mix with the red cabbage and elderflower vinegar to taste.
  • Freeze the mixture in a Paco jet cup.
  • Mix in the Paco Jet until a homogeneous sorbet mixture forms.
Preparation method: pickled Brussels sprouts
  • Pluck the Brussels sprout leaves and wash.
  • Bring the water, 250g of the beetroot juice, and the salt to the boil together and then allow to cool. The salt should have dissolved completely.
  • Put the raw Brussels sprout leaves into a preserving jar and cover completely with the salt liquid.
  • With the lid closed (and weighed down), leave to mature for at least three weeks at room temperature.
  • Bring the remaining beetroot juice and sugar to the boil.
  • Leave to cool and then mix with the vinegar.
  • Put the raw Brussels sprout leaves into a preserving jar and cover completely with the beetrood and sugar liquid.
  • Leave the Brussels sprout leaves to rest in the closed jar for two more weeks.
Preparation method: chocolate brownie crumbs
  • Beat the butter with the granulated sugar and glucose.
  • Melt the chocolate couverture.
  • Add the egg yolks, melted couverture, and all other ingredients except for the icing sugar and egg whites.
  • Beat the egg whites with the icing sugar and fold into the chocolate mixture.
  • Spread onto a baking sheet, 1cm thick, and bake at 190°C for about 8 minutes.
  • When cool, make crumbs and leave to dry slightly.
Finishing and presentation
  • Place the beetroot biscuit in the middle of the plate.
  • Use the siphon to add the chocolate espuma.
  • Mix the chocolate brownie crumbs with the granola and cover the espuma and biscuit.
  • Using two spoons, make an oval-shaped quenelle of red cabbage sorbet.
  • Add the pickled Brussels sprout leaves.

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