Gastronomixs

Red beetroot espuma

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

Red beetroot espuma

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Ingredients

400

g

beetroot juice

100

g

sugar water 1:1

10

g

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 a component in a dessert, e.g. with components containing green herbs, red fruits, yoghurt, chocolate or citrus fruit.
  • As a component in a starter with goose or duck liver.

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