Beetroot, poached pear, yoghurt and smoked cocoa
- Level:
-
- Makes:
-
serves 6
Beetroot gel
Ingredients: Beetroot gel
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300 gbeetroot juice
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50 gred wine vinegar (Carbernet Sauvignon)
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150 gred wine
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5 gagar
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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1000 gbeetroot juice
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100 gred wine vinegar (Carbernet Sauvignon)
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85 gcane 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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800 gpoached pears
Preparation: Poached pear sorbet
Mix finely in the blender.
Chocolate crumble
Ingredients: Chocolate crumble
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200 gbutter
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4 gsmoked salt
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50 gcane sugar
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50 glight 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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60 galmond powder
Preparation: Chocolate crumble
Add and roughly mix.
Ingredients: Chocolate crumble
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200 gflour
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40 gCP
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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100 gsugar
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70 gwater
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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5 galginate
Preparation: Yoghurt sphere
Mix and leave to rest overnight.
Ingredients: Yoghurt sphere
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500 gyoghurt
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50 gsugar 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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