Bain-marie: 65 °C
Time: 20 minutes
 

• Vacuum seal the lamb rump and cook in a bain-marie. Remove the bag and cut open.
• Prepare the Stove-Top Bodum: put 1 litre of water, a few dried violets and primroses in the appliance.
• Take out the meat and put it in the upper part of the Bodum. Fill the lower part with water, add a pinch of salt and heat the water just enough that the water boils over and covers the meat. Leave the meat in the stock for a short time. Then remove the machine from the heat and serve the meat.

Bain-marie: 65 °C
Time: 20 minutes

• Cut the asparagus into desired sizes, vacuum seal with the butter and a little salt.
• Place in the bain-marie and cook. After the time has elapsed, remove the bag and cut it open.
• Briefly pan-sear the asparagus.

Melt butter in a pan, briefly brown the buds in it and season with a little salt and pepper.

Remove the outer part of the kohlrabi and peel it to create long strips. Arrange these in a decorative way.

• Briefly mix water with alginate in a measuring cup. Let it stand for about 20 minutes, then pour into a small glass bowl.
• Fill another glass bowl with water.
• Now slowly go in and fill the natural yogurt with a dropping spoon. Slowly slide this spoon into the alginate bath and turn it over so that a small ball is formed. Take this out with a slotted spoon and bathe briefly in the clear water.

Garnishes:

• Sprinkles of beetroot juice, various herbs, apple blossoms

• Place apple juice, coffee beans, apple blossoms and water in a vacuum bag and seal.
• Place the bag in a sous-vide bath and cook at 36 °C for 3 hours.
• Then cut the bag open, pour through a coffee filter, infuse with coffee beer and serve.