Beetroot, poached pear, yoghurt and smoked cocoa
Recipe
Beetroot gel
| ingredients | preparation |
|---|---|
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Bring to the boil together and pour onto a tray. Mix into a smooth gel using the Thermomix. |
Marinated beetroot
| ingredients | preparation |
|---|---|
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Peel and slice the beets and cut out circles of the same size, using a cookie cutter. |
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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 | preparation |
|---|---|
|
Mix finely in the blender. |
Chocolate crumble
| ingredients | preparation |
|---|---|
|
Mix all together. |
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Add to the butter mixture and roughly mix in. |
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Add and roughly mix. |
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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 | preparation |
|---|---|
|
Boil together to 115°C. |
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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 | preparation |
|---|---|
|
Mix and leave to rest overnight. |
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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. |
