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Roots… A primitive ritual, a dance with the elements. Grind, stil, smell, taste. Live the experience to be reconnected with the earth and its roots, and revistalised by the subtlety of baobab, the ‘tree of life’, and its herbaceous notes.
RECONNECT WITH THE EARTH.
TURN THE BOWL WITH ME,
PLACE YOUR HANDS,
FEEL THE SCENTS DEVELOP.
The baobab is the tree of life, the guardian of the past, present and future.
Here is the affogato, it is a milky ice cream made from 1883 Baobab Syrup to be melted or eaten with a spoon. The root is the anchor, taste and feel the acidic notes of the beet, the subtlety of the baobab and its herbal notes. Now break the clay crust and dip the beet cube marinated in 1883 Baobab Syrup and lemon juice then cooked in a clay crust in baobab water.
The earthiness is softened by the roundness of the baobab.
CLARIFYING GLASS OF BEET JUICE
300ml hot beet juice
1/2 lime juice
20ml 1883 Hibiscus Syrup
50ml warm whole milk
Strain through a paper filter in position.
Pairing
Vanilla/baobab ice cream like an affogato taken between two spoons.
LARGE BOWL OF BAOBAB PASTE
20g hibiscus powder
Pour 1883 Baobab Syrup until thick and sticky.
Form into a quenelle. Crush the quenelle with a stone. Pour in hot beet juice and place baobab ice cream on top. Turn the bowl while mixing.
GLASS: LARGE FLAT BOWL
TECHNIQUE: ANCESTRAL
Pairing