June | Puberty
Changes: From Sweet to Bitter, from Bitter to Sweet.
Kohlrabi Rose, garlic cream cheese, rose honey, licorice, lavender honey and angostura drops
For 1 person
Kohlrabi fresh cheese salad
4 teaspoons cream cheese
1 clove of garlic
For the lavender honey
1 teaspoon lavender
4 teaspoons honey
For the rose water
3 tablespoons dried roses
1 cup of water
1 teaspoon honey
For the liquorice drops
1 tablespoon water
A few drops of Angostura bitter
Pour the honey into the pot and place over medium heat.
Pour the lavender into the pot and bring the honey to the boil.
Cook the honey for about 5 minutes so that the lavender can pass through, then remove from the heat.
Pour the honey through a sieve into a heat-resistant container. Let the honey cool to room temperature and put in the fridge.
Rose water honey
Pour a cup of water into a saucepan.
Put the dried rose petals in a pot.
Cover and bring to the boil.
Reduce the temperature so that the water can still simmer.
Allow to boil until the colour of the rose petals has faded.
Pour the rose water through a sieve into a container.
Boil some rose water with 1 teaspoon of honey into a pot until the water has evaporated. Store.
Heat the liquorice in 1 tablespoon of water until it dissolves.
Kohlrabi - Cream cheese salad
Cut the kohlrabi into thin slices.
Mix the cream cheese with some garlic. Salt to taste.
Place a 5-6 cm mousse-ring in the middle of a plate.
Fill the mousse-ring with the cream (a 1 cm thick layer should suffice). Remove the cake ring.
Make a small dent in the middle of the cream. Pour about 1 teaspoon of rose water honey inside the dent.
Arrange thin slices of kohlrabi on the cream cheese and form into a half-closed rose. Sprinkle some Maldon salt over the rose.
Take a plastic syringe with the cold lavender honey (will be a little rubbery) and put a few drops on the plate.
Take another plastic syringe with the liquorice syrup and put a few drops on the plate.
Put a few drops of Angostura Bitter on the plate.
Garnish with a sprig of lavender.