Gastronomixs

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.

Red beetroot gel

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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.

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