Beetroot & Liquorice Ideas
by Chef Kreaton Cutajar, Tré at Banyan Tree Phuket – Phuket City
At Tré at Banyan Tree Phuket, Chef Kreaton Cutajar blends molecular precision with Mediterranean imagination. This series of beetroot and liquorice creations redefines dessert artistry — where earthiness meets innovation and every layer plays with contrast in color, texture, and flavor.
Beet Microwave Sponge Cake
Ingredients
100 g ground almonds
90 g boiled beets
160 g egg whites
100 ml egg yolks
55 g sugar
80 g all-purpose flour
Method
Blend all ingredients until smooth.
Strain and refrigerate for a few hours.
Fill plastic cups one-third full and cook in the microwave for 40 seconds.
Invert cups and cool before serving.
Beetroot Jelly
Ingredients
600 ml beetroot juice
4 sprigs thyme
10 tbsp sherry vinegar
5 g sugar
15 pcs gelatin leaves
Method
Combine all ingredients in a tray and allow to set.
Once firm, cut into neat cubes.
Beetroot Sorbet
Ingredients
10 g liquorice powder
200 g sugar
150 ml water
320 ml beetroot juice
60 ml liquid glucose
25 ml sherry vinegar
2 gelatin leaves
Method
Make syrup with sugar and water, then remove from heat.
Add beetroot juice, vinegar, liquorice, and glucose.
Soften gelatin in cold water, squeeze, and stir into the warm mixture.
Freeze and churn to make a smooth sorbet.
Sous Vide Endive
Ingredients
300 ml orange juice
6 sprigs thyme
50 ml grape seed oil
2 pcs crushed cardamom
½ tsp crushed coriander seeds
Pinch of salt
Method
Place endive and ingredients in a sous vide bag.
Vacuum seal and cook at 80°C until tender.
