Oyster Mushroom with Elderflower and Apple

Ingredients
1 celery root
100 g mushrooms
1 bunch parsley
300 g carrots
1 leek
3 tomatoes
300 g Jerusalem artichoke
2 kg king oyster mushrooms
400 g butter
6 egg whites
4 whole eggs
300 ml sherry
300 ml white port wine
Soy sauce
Mushroom garum

Method
Sear the carrots, celery root, Jerusalem artichoke, leek, and tomatoes in a pan until every side is nicely charred.
Combine the charred vegetables with herbs and mushrooms in a pot with water; simmer for 2 hours.
Strain the vegetable liquid and reduce it until it becomes syrup-like.
In the Thermomix, blend the king oyster mushrooms with the eggs until smooth and season with the reduced vegetable syrup.
In a separate pan, fry the mushroom purée in butter until all water evaporates and the mixture develops a brown color; blend again with butter.
Reduce the sherry and port wine in a small pot until syrupy, then season the mushroom cream with this reduction along with salt, soy sauce, and a touch of garum.
Freeze the final product in a Pacojet container and process just before serving.

Ingredients
190 g cooked beetroot
124 g frozen raspberries
110 g maple syrup
0.5 g salt
100 g beetroot juice
0.75 g agar

Method
Boil the agar with the beetroot juice and allow it to cool.
Blend the cooled agar mixture with the remaining ingredients using your Thermomix until smooth.
Spread the resulting mixture evenly on silicone baking mats and dry it in a dehydrator.
Once dried, reheat a baking tray and shape the chip into a cylinder.

Ingredients
1 radicchio head
1 bottle sour cherry juice
7 g agar
Salt, to taste
1 apple

Method
Bring the sour cherry juice and agar to a boil, then let the mixture cool. Blend until smooth in the Thermomix.
Coarsely chop the radicchio and steam it lightly. Once steamed, finely chop it and combine with the sour cherry gel and apple pieces. Season with a pinch of salt.

Ingredients
1 bottle white wine
300 g elderflowers
Apple cider vinegar
Xanthan gum

Method
Boil the white wine and allow it to cool completely.
Place the elderflowers in the cooled white wine and let them infuse for one week.
Strain the infusion, then season with apple cider vinegar and salt.
Thicken the liquid with xanthan gum to achieve the desired consistency.