Gastronomixs

Red beet crémeux

A crémeux is a technique from pastry-making used to bind a fruit coulis with eggs and sugar into a creamy mousse. Of course, this technique can also be applied with vegetables. This red beet crémeux is sweet, but you can also make a savoury variant by using only 25g of sugar and adding 5g salt.

Creation by Bas Hoog, Het Experiment, Delft, the Netherlands

Red beet crémeux

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Ingredients

310

g

beetroot juice

110

g

egg yolks

110

g

sugar

5

leaves

gelatine

84

g

butter

Preparation method

  • In a thermo blender, bring the red beet juice, sugar and egg yolks to 85°C.
  • Soak the gelatine in cold water and dissolve it in this mixture.
  • Allow the mixture to cool to 35°C and bind with the butter.
  • Pour the mass into silicone moulds.
  • Freeze in a chiller or freezer.
  • Thaw the crémeux on the plate.

Serving suggestions

  • As a component in a composition with raspberry, cherry, chocolate or yoghurt.
  • Use the savoury variant with components such as quinoa, rhubarb, potato or apple.

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