Red beetroot gel
A nice, soft gel with the pure taste of beets. Numerous variations can be made on this recipe!
Creation by Patrick Stolker, Lute restaurant, Amstelveen.
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Ingredients
|
1 |
l |
beetroot juice |
|
25 |
g |
agar agar |
|
1 |
|
star anise |
|
2 |
l |
raspberry vinegar |
Preparation method
- Bring the beet juice, the agar agar and the star anise to the boil in a stainless steel pan,
- stirring constantly. Allow to boil briefly.
- Sieve the mixture into a container and set aside to firm up.
- Put the gel through a blender and add the vinegar, a little at a time, to liquefy the gel and make it easier to blend.
- 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.