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Red beetroot crémeux with olive oil

This crémeux is perfect for savoury flavours as it’s less sweet and fatty. The Arbequina olive oil has a fruity flavour which makes it ideal for cold preparations.

Makes 1160g.

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Allergens and dietary requirements

  • Egg

Ingredients

600
ml
beetroot juice
200
g
egg yolk, pasteurised
200
g
isomaltulose
20
g
gelatin leaves
160
g
extra virgin olive oil
10
g
salt

Scale recipe

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