Beetroot coulis with cherry and liquorice
Creation by Gert de Mangeleer, Hertog Jan***, Zedelgem, Belgium.
Makes 220 grams.
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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.