Beetroot Cracker
- 300g tapioca starch
- 8g salt
- 60g Fresh As Beetroot Powder
- 240g water
- 20g Fresh As Beetroot Powder for dusting
To prepare the Beetroot Cracker:
Mix all ingredients to a dough.
Roll to 2mm between two Silpat sheets.
Steam in an oven for 30 minutes. Remove top sheet and dehydrate for 24 hrs at 65°C.
Fry in hot oil (190°C) until puffed up.
Remove from oil and once cool dust with Fresh As Beetroot Powder.
Beetroot Meringue
- 165g pasturized egg white
- 65g sugar
- 35g Fresh As Beetroot Powder
- 5g Fresh As Egg White Powder
- 6g water
To prepare the Beetroot Meringue:
Combine the egg white powder with the water for 30 minutes to hydrate.
In a mixer whisk the sugar, egg whites and Fresh As egg white powder and water to soft peaks.
Add Fresh As Beetroot Powder and continue to whisk until combined.
Pipe onto a non-stick mat and dry for 12 hours at 65°C in a dehydrator.
Chocolate Crémeux
- 390g caramel milk chocolate
- 370g cream
- 6g gelatine
- 60g invert sugar
- 100g milk
- 3g salt
To prepare the Chocolate Cremeux:
Soften the gelatine in ice cold water.
Combine the cream and invert sugar and bring to a boil.
Remove the gelatine from the water and melt in the cream.
Gradually create an emulsion with the cream and the chocolate.
Add the milk. Store in a piping bag
Raspberry Gel
- 400g water
- 55g sugar
- 40g Fresh As Raspberry Powder
- 5g Agar
- 2.5g bronze gelatine
To prepare the Raspberry Gel:
Soak gelatine in cold water.
Mix sugar, Fresh As Raspberry Powder and Agar together, then add to water in a pot. Bring to the boil.
Squeeze out the gelatine and add to the mix.
Chill to 4°C, then blend to a smooth puree.
Chocolate Cake
- 280g 70% Dark Chocolate
- 180g butter
- 8 eggs
- 340g sugar
- 2 vanilla beans
- 30g cocoa powder
- 180g ground hazelnuts
- 4g salt
To prepare the Chocolate Cake:
Melt the chocolate and butter together.
Beat the eggs, vanilla seeds and sugar until very light, fold into the chocolate mix
Fold in the dry ingredients and pour into a suitable baking tray lined with parchment paper.
Bake at
Beetroot Tuile
- 250g water
- 20g Fresh As Beetroot Powder
- 50g sugar
- 50g invert sugar
- 2.5g Gellan Gum
To prepare the Beetroot Tuile:
Blend together water, Fresh As Beetroot Powder, sugar, invert sugar and Gellan Gum powder until completely smooth.
Bring to the boil continuously whisking. Cool in fridge then blend to a smooth puree.
Spread the mixture very thinly onto a Tuile Stencil matt, dehydrate at 70°C for 24 hours.
Remove from mat and leave in dehydrator at 65°C.
To garnish:
- Fresh As Raspberry whole
- Fresh as Pedro Ximenez chunks
- Chocolate Sable