The beetroot

Lorenzo Cogo

INGREDIENTS

For the yoghurt tapioca
Tapioca
Milk
Yoghurt
Yopol
Salt

For the Martini Rosso jelly
Martini Rosso
Ultratex 3

For the beetroot pudding
500 g of beetroot
500 g of beetroot juice
1 knob of butter
Ultratex 3
Cherry vinegar
Salt

For the beetroot crumble
Dehydrated beetroot
Ground hazelnuts
Dehydrated yoghurt
Salt

For the smoked mini-beetroot
1 mini beetroot

For the Martini-marinated discs
Beetroot
Beetroot juice
Martini
Salt

For the yoghurt sorbet
50 g of milk
50 g of cream
60 g of glucose
80 g of sugar syrup (1/1)
2.5 g of NH pectin
500 g of yoghurt


 

METHOD

For the yoghurt tapioca
Cook the tapioca in boiling water for 30 minutes, drain, cool and add the other ingredients to taste.

For the Martini Rosso jelly
Allow the alcohol of the Martini Rosso to evaporate, then process in the Bimby, adding Ultratex 3 to obtain the right consistency. Put in a squeeze bottle.

For the beetroot pudding
Chop the beetroot into pieces and cook with a knob of butter in the Roner at 82 °C for an hour. Pass the mixture in the Thermomix, together with the beetroot juice, vinegar and salt. Place in an icing bag.

For the beetroot crumble
Blend the dehydrated beetroot in the Bimby with the flour and salt. End by adding the dehydrated yoghurt.

For the smoked mini-beetroot
Cook the mini beetroot in boiling water, cool and smoke for 10 minutes.

For the Martini-marinated discs
Slicer the beetroot using a mandoline slicer, use a pastry cutter to make 3 cm diameter discs and marinate them with the Martini, beetroot juice and salt.

Place the milk, cream, glucose and sugar syrup in a pan and heat to 45 °C. Mix well, add the pectin and heat to 80 °C, then cool and add the yoghurt. Place in a Pacojet beaker and freeze.

 

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Credits Brambilla-Serrani

Lorenzo Cogo

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A recipe presented at
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