For 4 servings:
Chickpeas
• 215 g cooked chickpeas
• 20 g garlic oil
• 30 g lemon juice
• 2.8 g salt
Hummus Preparation
Take the cooked chickpeas and blend for 2 minutes with all the ingredients.
Place in a piping bag.
Garlic Oil
• 1 head of garlic
• 40 g grapeseed oil
To make garlic oil (either already made or using the amounts listed: 1 head of garlic with 40 g grapeseed oil), blend the garlic with the grapeseed oil and strain.
Green Peas
• 40 g raw green peas
• A pinch of salt
• 2.2 g browned butter
Blanch the raw green peas for 2 minutes and 30 seconds.
Blend with the rest of the ingredients.
Smoked Beetroot
• 100 g raw beetroot
• 2 g browned butter
• 0.20 g smoked flavoring powder
• A pinch of fine salt
• A pinch of galangal, cumin, and ginger powder
Wrap the raw beetroots in aluminum foil, place in an aluminum pan with coarse salt at the bottom. Bake in the oven at 180°C (350°F) for about 40 minutes until tender. Once cooked and cooled, peel the beets and cut into 8 cm pieces.
Lay the beet pieces flat in an aluminum pan.
Torch well with a blowtorch and once done, add to the blender.
Blend all the ingredients together (spices, salt, and smoke flavoring).
Once finished, pass through a fine chinois strainer and place in a piping bag.
Smoked Milk
• 30 g smoked haddock
• 30 g milk
• 30 g cream
Heat the milk, cream, and haddock in a saucepan until it boils, then stop and let it infuse for 10 minutes, covering the saucepan with plastic wrap.
Then blend the smoked milk at speed 10 for 4 minutes at 70°C (160°F).
Strain through a chinois and place in a siphon with 4 gas cartridges.
Chili Oil
Put 100 ml of grapeseed oil in a Thermomix bowl, add 25 g of Espelette chili powder, and blend for about 6 minutes at 30°C (85°F).
Lemon Pectin
• 40 ml lemon juice
• 1.5 g pectin NH
• 0.3 g white sugar
Combine all the ingredients in a saucepan and bring to a boil.
Then, using an immersion blender, mix everything for 30 seconds to avoid lumps.
Strain through a chinois and place in a container to cool.
Once set, cut into pieces, pass through a sieve. Place in a mixing bowl and whisk.
Put in a piping bag.
Bread
• 500 g multigrain bread
Olympic Bread Rings
Slice the multigrain bread to a thickness of 0.5 cm. Using round cutters of different sizes (3 cm, 4 cm, and 5 cm in diameter), cut out circles. Then, using a smaller cutter of 1 cm in diameter, cut out the center to obtain rings 1 cm thick.
Once the rings are made, brush two Silpats with oil and arrange the rings on one of them. Cover with the second Silpat.
Place between two oven trays and bake at 180°C (350°F) for 15 minutes until dry.
Once baked, place on paper towels to absorb any excess fat.
Plating
Pipe 50 g of chickpea hummus in the center of the plate in a ball shape.
Add on top 4 g of green pea paste, 3 g of lemon pectin, and 4 g of smoked beetroot paste, creating small dots over the hummus.
Add 5 bread rings vertically on top of the paste, then add seasonal flowers.
Pour 10 g of smoked milk around the central plating and add small dots of chili gel.