Gastronomixs

Beetroot cloud

Beetroot cloud

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Ingredients

450

g

red beetroot juice

220

g

water

30

g

sugar water 1:1 or rose syrup

5

g

sucro

Preparation method

  • Dissolve the sucro in the water using a hand-held blender.
  • Pour the red beetroot juice, water and sugar water into a suitable container so that you have a layer of a few centimetres whilst retaining the largest surface area possible.
  • Froth up the surface using a hand-held blender or a small pond pump and spoon off the foam.
  • This foam will easily keep its shape for half an hour.

Serving suggestions

  • As a finishing touch for starters, e.g. with red cabbage, onion or lobster components.
  • As a separate dish with salted Greek yoghurt.
  • As part of a dessert (with rose syrup instead of sugar water) with cherry or chocolate creations, for example.

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