Crispy apple-beets
Variation on the green apple meringue. Here we draw on a classic flavour combination of green apple and red beet. The shape enhances the suggestion of a red beet.
Recipe for 200-300 pieces.
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Ingredients
|
250 |
g |
Granny Smith apple juice |
|
11 |
g |
powdered egg whites |
|
0.1 |
g |
xanthan gum |
|
N.B. |
|
beet powder |
Preparation method
- Mix the apple juice, powdered egg whites and xanthan gum using a hand-held blender, being sure not to beat any air into the mixture.
- Cover and refrigerate for 2 hours.
- Whip using a planet mixer until stiff peaks form.
- Put the meringue in a piping bag with a small, smooth nozzle.
- Squeeze small buttons of the meringue out onto the mat in the shape of a red beet.
- Sprinkle them with the red beet powder to coat them smoothly all the way round.
- Dry the mixture in a 70°C oven for 2 hours.
- Store in an air-tight container with silicone granules.
Serving suggestions
- As a crispy garnish in a dessert or savoury dish.
- As part of a friandise, e.g. with a gel of apple and mint.
- As part of a composition with red beet, apple components or strawberry or chocolate.