1 beetroot earth distillate
Puffed sugar 1 kg of Isomalt sugar 10 g of water 40 drops of citric acid Beetroot mousse 500 g of beetroot purée 200 g of pasteurised egg whites 5 g of salt Chocolate meringue 200 g of pasteurised egg whites 20 g of cocoa powder 10 g of squid ink Earth distillate 100 g of earth distillate 0.5 g of xanthan
Puffed sugar Place the sugar in a container and heat to a temperature of 180 °C. Take off the heat and add water, citric acid and red food colouring. Leave to rest for a minute and spread the caramel onto a Silpat. Heat a small amount under a lamp and satin it, stirring about twenty times. When it is hot, make small, even balls with the help of a caramel pump. Blow a little at a time to make them into the shape of a beetroot and make a small hole through which to fill. Store in a dry place.
Beetroot mousse Boil the beetroot until soft, then chop into to obtain a smooth purée and leave to cool. Mix with the egg whites and salt. Place in a siphon and leave to rest.
Chocolate meringue Beat the egg whites with a pinch of salt to obtain a snowy consistency. Mix in the cocoa and squid ink a little at a time, spread over a silicone sheet and leave to dry for 24 hours. Once completely dry, chop and store in a closed container.
Earth distillate Mix the distillate with the xanthan and process in the Turmix until you achieve a dense consistency. Leave to rest to eliminate the air.
Presentation Place a spoonful of earth distillate over the dry, chopped meringue. Fill the beetroot with the mousse and position it over the meringue earth. Garnish with a touch of beetroot leaf and a lamina of raw beetroot.
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