Chef Gregory shares his vegan recipe for an elegant Red Cabbage Consommé with Baby Beet, Daikon and Apple, perfect for pairing with our 100% vegan Circle of Life range.
Buffalo Yoghurt Mousse
150g buffalo yoghurt
100g of whipped cream
½ leaf gelatin, soaked
Salt and pepper
STIR the buffalo yoghurt. WARM one tablespoon of the yoghurt and add the soaked gelatin to melt. Add this back to the yoghurt. Gently FOLD in the whipped cream and SEASON to taste.
Red Cabbage Consommé
½ of a red cabbage
Salt and pepper
CUT the cabbage into wedges. Put the cabbage wedges into a vacuum bag, and add salt, pepper and water. SEAL the bag and cook in an immersion bath at 75°C for 1 hour.
Once cooked, open the bag and gently STRAIN the liquid through a muslin cloth. Discard the cooked cabbage.
3 Granny Smith apples
4½ gelatin leaves, soaked
100ml syrup (1 part sugar to 1 part water)
40ml lemon juice
Pinch of citric acid
JUICE the apples with lemon juice and citric acid, and STRAIN through a muslin cloth (this should yield 300ml of juice). This needs to be done QUICKLY in order to preserve the green colour of the juice.
MELT the gelatin leaves in a mixing bowl over a Bain Marie, add the syrup and WHISK to get the mixture foamy. Slowly add the apple juice, WHISKING continuously to keep the mixture foamy. Once done, QUICLY place in the fridge to set.
ROAST some baby candy-striped and yellow beets (2 per serving) en papillote at 200°C for 15-20 minutes. Once cooked, use a cloth to PEEL the beets.
Using the same technique, ROAST AND PEEL some shallots (1 per serving).
BLANCH 100g of flat-leaf parsley. COOL in ice water, and then STRAIN and press hard to remove as much water as possible. BLEND the leaves with 80ml of good quality olive oil.
CUT puff pastry (3 straws per serving) into long, thin strips of approximately 15cm by 0.5cm. BRUSH with an egg yolk mixture and sprinkle caraway seeds before baking. BAKE until golden brown and cooked through.
PEEL an apple and make ribbon with the peel. Using a round cutter, CUT a disk of Granny Smith.
PLACE a dollop of the yoghurt mousse in a soup bowl. ARRANGE the beets, shallots and puff pastry straws around the mousse. FINISH with a drizzle of the parsley oil and a spoon of the Granny Smith foam. SERVE the consommé separately in an attractive jug.
What is a vegan wine?
The majority of all wines are vegan-friendly until it comes to the FINING PROCESS. Egg whites or isinglass (a substance made from dried fish bladders) are commonly used to remove proteins, yeasts and other particles during this process.
Instead of treating a problem encountered during the winemaking process, we focus on preventing it. In the Waterkloof vineyards, we farm using BIODYNAMIC PRINICPLES to produce rich, nourishing soils and strong, healthy vines.
In the winery, our gentle “hands-off” approach – which includes using gravity, naturally occurring grape yeasts and spontaneous fermentation – results in SOFTER, MORE ELEGANT WINES THAT DO NOT REQUIRE FINING. This particular recipe pairs exceptionally well with our 100% vegan Circle of Life White and Circle of Life Red wines.