Red beet crémeux

A crémeux is a technique from pastry-making used to bind a fruit coulis with eggs and sugar into a creamy mousse. Of course, this technique can also be applied with vegetables. This red beet crémeux is sweet, but you can also make a savoury variant by using only 25g of sugar and adding 5g salt.

Creation by Bas Hoog, Voco® Hotel, Den Haag, the Netherlands.

Makes 600g.