Beetroot coulis with cherry and liquorice
Creation by Gert de Mangeleer, Hertog Jan***, Zedelgem, Belgium.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
140 |
g |
cooked beetroot |
80 |
g |
cherry purée |
1 |
g |
liquorice powder |
Preparation method
- Put all the ingredients together in a blender and blend to a smooth coulis.
- Pass through a micro-perforated sieve if needed.
- Refrigerate until use.
Serving suggestions
- In a composition with duck and beetroot.
- In a composition with foise gras.