Red beetroot espuma

This basic recipe allows for plenty of variation. Other syrups can be added to it (e.g. rose syrup).

Makes 500g.

Red beetroot espuma

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beetroot juice



sugar water 1:1



gelatine leaves

Preparation method

  • Soak the gelatine leaves in cold water. Heat part of the beetroot juice and dilute the gelatine in it.
  • Stir in the remaining beetroot juice and the sugar water and pour into a half-litre siphon.
  • Aerate with one charger and refrigerate for at least 2 hours.

Serving suggestions

  • As part of a composition, e.g. with  green herbs, red fruits, yoghurt, chocolate or citrus fruit.
  • As part of a composition goose or duck liver and apple.
  • Use in a composition with components of chocolate, strawberry, and mint.

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