Carrot bouillon with springtime oolong ginger and garden pea dumpling

Recipe by Vilmos Dohnal and Wesley Schipper of Restaurant Vermeer – Recipient of The Leaf & Artisan Trophy for ‘The Most Tea-Inspired Food’

Carrot bouillon
5kg carrots (to juice)
3 carrots
2 white onion
2 celery branch
1 fennel
1 leek, star anise, coriander seed, lime zest, lemon grass
1\2 l White wine

Oolong oil
20g of Dilmah Springtime Oolong Ginger tea
200ml grape see oil

Garden pea dumpling
250g of garden peas
5 stems of fresh mint
Olive oil
Salt and pepper
Wonton pastry
For the Carrot bouillon:
Gently roast the vegetables with the spices in a pan.
Add a few pinch of salt, and white wine, then reduce it down completely, pour the carrot juice in, set it on medium fire.

Let the liquid to split out. Cook for 25 min, sieve the bouillon in a clean towel, allow to cool.
For 500 ml of soup use 5 g of Springtime Oolong Ginger tea.
Infuse it cold for 24 hours. Season with salt lime juice

For the oolong oil:?
Blanch the tea for 20 second in boiling water.
Blend in robot coupe with 200ml of oil.
Vacuum it, and stem in the oven at 70C degrees for 4 hours, allow to cool.
For the garden pea dumpling:
Blanch the peas in boiling water, keep it crunchy.
Smash the peas with a fork, add the thinly sliced mint, olive oil and salt.
Pipe the filling in the rolled out wonton pastry and shape small raviolis or dumplings.
Cook for 2 min in salty, gently boiling water.

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