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.
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 3,200 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
250 |
g |
Granny Smith apple juice |
|
11 |
g |
powdered egg whites |
|
0.1 |
g |
xanthan gum |
|
|
|
beet powder |
Preparation method
- Mix all ingredients 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.