Beetroot, poached pear, yoghurt and smoked cocoa
- Level:
-
- Makes:
-
serves 6
Beetroot gel
Ingredients: Beetroot gel
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10.6 ozbeetroot juice
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1.8 ozred wine vinegar (Carbernet Sauvignon)
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5.3 ozred wine
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0.2 ozagar
Preparation: Beetroot gel
Bring to the boil together and pour onto a tray.
Mix into a smooth gel using the Thermomix.
Marinated beetroot
Ingredients: Marinated beetroot
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4 piece(s)beetroot
Preparation: Marinated beetroot
Peel and slice the beets and cut out circles of the same size, using a cookie cutter.
Ingredients: Marinated beetroot
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2.2 lbbeetroot juice
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3.5 ozred wine vinegar (Carbernet Sauvignon)
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3.0 ozcane sugar
Preparation: Marinated beetroot
Bring to the boil, and shortly cook the beet slices.
Leave to cool.
After cooling, leave to infuse in the smoker.
Poached pear sorbet
Ingredients: Poached pear sorbet
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1.8 lbpoached pears
Preparation: Poached pear sorbet
Mix finely in the blender.
Chocolate crumble
Ingredients: Chocolate crumble
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7.1 ozbutter
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0.1 ozsmoked salt
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1.8 ozcane sugar
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1.8 ozlight brown caster sugar
Preparation: Chocolate crumble
Mix all together.
Ingredients: Chocolate crumble
Preparation: Chocolate crumble
Add to the butter mixture and roughly mix in.
Ingredients: Chocolate crumble
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2.1 ozalmond powder
Preparation: Chocolate crumble
Add and roughly mix.
Ingredients: Chocolate crumble
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7.1 ozflour
Preparation: Chocolate crumble
Add and roughly mix into a crumbly dough.
Spread out on a baking tray with baking sheet and bake for 15-20 minutes at 170°C.
Cramelised smoked cocoa nibs
Ingredients: Cramelised smoked cocoa nibs
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3.5 ozsugar
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2.5 ozwater
Preparation: Cramelised smoked cocoa nibs
Boil together to 115°C.
Ingredients: Cramelised smoked cocoa nibs
Preparation: Cramelised smoked cocoa nibs
Add to the boiling sugar syrup.
Take away from the heat and keep stirring until the mixture starts to crystallise. Pour onto a Silpat sheet and leave to infuse in the smoker.
Yoghurt sphere
Ingredients: Yoghurt sphere
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1 lwater
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0.2 ozalginate
Preparation: Yoghurt sphere
Mix and leave to rest overnight.
Ingredients: Yoghurt sphere
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1.1 lbyoghurt
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1.8 ozsugar syrup (50/50)
Preparation: Yoghurt sphere
Mix yoghurt and syrup.
Make spheres to the desired size by submersing yoghurt partitions into the alginate liquid (spherification technique).
Finishing and presentation
Arrange onto a plate and finish with hazelnut oil.
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