Gastronomixs

Beetroot coulis with cherry and liquorice

Creation by Gert de Mangeleer, Hertog Jan***, Zedelgem, Belgium.

Beetroot coulis with cherry and liquorice

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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.

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