Beetroot rocks
By cooking the beetroot yourself, you can ensure that they retain their crispness.
Creation by Jonnie Boer, Librije’s Atelier, Zwolle, the Netherlands.
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Ingredients
|
2 |
kg |
beetroot |
|
375 |
g |
lemon juice |
|
300 |
g |
sugar |
|
675 |
g |
water |
|
|
|
liquid nitrogen |
Preparation method
- Bring the lemon juice, sugar, and water to the boil and set aside to cool.
- Cook the beetroot until done and allow to cool.
- Peel the beetroot.
- Freeze completely in the liquid nitrogen.
- Break the frozen beetroot into small rock-like pieces with a saucepan or meat mallet.
- Marinate the beetroot rocks in the lemon basis.
Serving suggestions
- As a component in a composition with yellow beetroot, walnut, and apple.
- As a component in a dessert composition with strawberry, white chocolate, and strained yoghurt.