Egg yolks made from red beetroot

Egg yolks made from red beetroot

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Beet fluid



red beet juice






xanthan gum




1 l water



five-spice powder

Preparation method

  • Mix the beetroot juice and the five-spice powder in a measuring jug and add a little salt to taste.
  • Stir in the gluco using a hand-held blender. Next, stir in the xanthan gum.
  • Mix the water with the alginate and dissolve completely using a hand-held blender. Set aside for a few hours to enable any bubbles that may have formed to escape or vacuum-seal to remove the unwanted air.
  • Gently dip a measuring spoonful of the beetroot liquid in the alginate bath. Leave for 2 minutes.
  • Remove the little balloons produced during this process from the alginate bath and dip into a container of clean water.
  • Store in neutral oil.

Serving suggestions

  • Serve as an amuse-bouche with a grain of Maldon salt.
  • As a component in a cold starter, together with components containing pork belly, cucumber and radish.
  • As a component in an entremets or main course with red beetroot structures.

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