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Beetroot

Jordi, Josep e Joan Roca

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.