Old Fashioned Forest: Kale with Mushroom & Black Garlic Sauce

Ingredients

1 kg mashed kale
10 green cabbage leaves
1 orange
2 dl whisky
3 dl Hügli demi-glace sauce
300 g Bresc Mushroom & Black Garlic Sauce
10 salsify chips
Cress

Preparation method

Blanch the savoy cabbage leaves in plenty of salted water and cool them down immediately. Use the savoy cabbage leaves and kale to form 10 small bonbons. Reduce the orange juice together with the whisky to 100 ml and mix it with the Hügli sauce. Spoon a thin layer of the sauce into the glasses. Warm the bonbons and carefully place them on top of the sauce. Finish with the mushroom & black garlic sauce and garnish with the salsify chips and an appropriate cress.