Fruit, flower and spice punch with a eucalyptus infusion
Bring the water to the boil with the vanilla and ground pepper. Remove from the heat, add 8 eucalyptus leaves and leave to infuse for 15 minutes. Remove the eucalyptus leaves, cover and leave to cool down. When the temperature reaches 40ºC / 104ºF, add the sugar and the pectin, then return to the heat and bring to 70ºC / 158ºF. Remove from the heat, add the remaining eucalyptus leaves and place over a bowl of ice water to cool it down. Cover so that it gains in body. Keep covered and chilled. Fruit
Peel all the fruits except the cherries, strawberries, wild strawberries, blackberries and tiger nuts. Cut the fruit into bite-sized pieces. In the case of the almonds, break the shells and remove the thin inner skins. The tiger nuts should have been soaked in water for at least 12 hours to soften them.
Prepare the vegetables at the last minute. Wash the flowers, carefully removing the petals from those that are not to be served whole. Use just the top of the lemon thyme sprigs and the leaves of the other herbs.
Peel the lemons from top down to give whole peelings about 15x3cm / 6x1.2” approximately. Remove all the pith with a sharp knife. Cut into long, thin strips. Blanch these 3 times. Make a syrup from the 50 g / 2 oz of sugar and the 50 ml / 4 tbsp water. Bring to the boil, then add the strips of lemon. Chill.
Coarsely grate 100 g carrot. Grate the lemon and orange and squeeze to obtain the juice. In a bowl, make layers of sugar, carrot, grated rind and juice (do this three times) so that the mixture is well distributed. Stir well, cover and macerate in the refrigerator for 12 hours. Transfer the mixture to a small pan, add the water and heat very gently, stirring frequently for about 3 hours until the carrot is soft and a slightly thick jam forms. Chill.
Arrange the fruits all over the dish, alternating spaces and colors. Add 3-4 passion fruit seeds. Sprinkle the fruits with the very cold infusion, covering the whole of the base of the dish. Top with strips of lemon and carrot, vegetables and flower petals. Note: Any fruits, vegetables or herbs that are in season and that would blend well can be added. This is a seasonal dish.
“This dish pays homage to one of the most important creators in culinary history: Michel Bras. We are delighted to be his contemporaries and his friends. This dish sings the praises of spring and of nature.”