Beet

Beet

beet

• 1 beet
• distilled earth
• blown sugar
• 1000 isomalt sugar
• 10 g water
• 40 drops citric acid

Place the sugar in a saucepan and heat up to 180ºC. Remove from the heat and add the water, citric acid and red food coloring. Leave to sit for a few minutes and roll out the caramel on a silicone mat. Heat a small amount under the heat lamp and knead some 20 times until satiny.

Make small balls of a similar size while still warm, and very gently blow them with the help of a caramel pump in order to give them the shape of beet.

Make a small hole so that they can be filled later. Store in a dry place.

beet foam

• 500 g beet purée
• 200 g pasteurized egg white
• 5 g salt

Boil the beet until tender and process until a smooth, lump-free purée is obtained. Leave to cool. Combine with the egg white and salt.

Place in a whipper and keep aside.

cocoa meringue

• 200 g pasteurized egg white
• 20 g cocoa powder
• 10 g squid ink

Whisk the egg white together with a pinch of salt until stiff. Slowly fold in the sifted cocoa powder and the squid ink. Spread out the mixture well on a silicone sheet and leave to dry for 24 hours. Once it is completely dry, grind and store covered in a container.

distilled earth

• 100 g distilled earth
• 0.5 g xanthan gum

Combine the distilled earth and the xanthan gum and beat with a hand blender until acquiring a dense texture. Leave to sit so that it loses the excess air.

presentation

Place a spoonful of distilled earth on the ground, dry meringue. Fill the beet with the foam and place on the meringue earth. Finish by laying a beet sprout as well as some raw beet.