Gastronomixs

Red beetroot gel

This recipe is perfectly balanced earthy flavors of the beetroot and rich acids of the balsamic vinegar.

Creation of Ollie Schuiling, Restaurant Kasteel Heemstede, Houten, The Netherlands.

Makes 1 kilogram.

Red beetroot gel

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Ingredients

800

g

beetroot juice

100

g

balsamic vinegar

100

g

sugar

11

g

agar agar

Preparation method

  • Bring the beetroot juice, balsamic vinegar and sugar to the boil in a stainless steel pan.
  • Add the agar agar stirring constantly and allow to boil for 2 minutes.
  • Sieve the mixture into a container and set aside to firm up.
  • Put the gel through a blender to liquefy.
  • Pass the gel through a fine sieve. 

Serving suggestions

  • This gel is very versatile. Can ideally be combined with icing sugar in a dessert.
  • As part of w compositio, e.g. with tarragon, fennel, quinoa or potato components.
  • Goes well with goose liver.

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