Beetroot & Liquorice Ideas

Beet microwave sponge cake
Ingredients

• 100g ground almonds
• 90g boiled beets
• 160g egg whites
• 100ml egg yolks
• 55g sugar
• 80g all-purpose flour

Method
Process all ingredients in a blender. Strain & pour in cream. Blend well & refrigerate for few hours. Make cuts in base of each plastic cup. Blend and fill 1/3 of plastic cup. Cook for 40 seconds in microwave; place cups upside down until cooled.

Beetroot jelly
Ingredients

• 600ml beetroot juice
• 4 sprigs thyme
• 10 tbsp sherry vinegar
• 5g sugar
• 15pcs gelatin leaves

Method
Add ingredients together & set aside in suitable tray and set. Cut in perfect cubes.

Beetroot Sorbet
Ingredients

• 10g liquorice powder
• 200g sugar
• 150ml water
• 320ml beetroot juice
• 60ml liquid glucose
• 25ml sherry vinegar
• 2 gelatin leaves

Method
Place sugar & water into a medium sized pan to make syrup. Remove from heat. Add sugar syrup to beetroot juice, sherry vinegar, liquorice & glucose. Soften gelatin by soaking in cold water, squeeze excess water & add to beetroot mix.

Sous vide endive
Ingredients

• 300ml orange juice
• 6 sprigs thyme
• 50ml grape seed oil
• 2 pcs crushed cardamom
• 1/2tsp crushed coriander seeds
• pinch salt

Method
Put endive flat in sous vide bag. Add the citrus liquor. Vac pack & cook at 80c until soft.