Gastronomixs

Beetroot biscuits

A surprisingly sweet beetroot biscuit that still fits well in savory compositions! But course also in sweet compositions.

Creation by Angelo Autiero, Hofstede de Blaak, Tilburg, the Netherlands.

Makes 250g.

Beetroot biscuits

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Ingredients

150

g

beetroot purée

40

g

icing sugar

50

g

isomalt

10

g

glucose

Preparation method

  • Mix all the ingredients in a thermo blender at 80°C, until mixed thoroughly.
  • Spread the mixture over a tray and bake in the oven at 120°C for 30 minutes.
  • Take the mixture out of the oven and cut into strips when still warm.
  • Partially roll up the strips.

Serving suggestions

  • In combination with potato doughnuts, marinated golden beetroot and vineyard snails.
  • As part of a pre-dessert, e.g. with lemon espuma and tarragon gel.
  • Use in a composition with components of duck, chicory and, celeriac.

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