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
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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