Gastronomixs

Beet sugar glass

A crispy pane of candy sugar with robust flavour as added value. Easy to make and keeps well.

Makes 200g.

Beet sugar glass

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Ingredients

150

g

red beets, cooked

20

g

icing sugar

25

g

isomalt

5

g

glucose

Preparation method

  • Cut the beets into pieces and place, with all other ingredients, in a thermo blender.
  • Heat to 80°C and blend on medium speed. If you do not have a thermo blender, you can blend the ingredients with a hand-held blender in a measuring cup set in a bain marie heated to exactly 80°C.
  • Push the mixture through a fine strainer and let cool.
  • Take a template of your choice (for example, a leaf shape).
  • Put the template on a silicone sheet and spread the beet mixture over it.
  • Remove the template and dry in a 125°C oven for 35 minutes.
  • Store in an air-tight container with silicone granules.

Serving suggestions

  • As a component in a dessert with red fruits or watermelon.
  • As a friandise.
  • As a dessert amuse-bouche or pre-dessert, e.g. with basil sorbet and fresh raspberry.

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