Gastronomixs

Dessert with beetroot, apple, grapes, and yoghurt

Desserts containing vegetables are becoming more and more common. Beetroot has a natural sweetness, making it the perfect vegetable to use in dessert compositions. This particular composition uses ingredients that are often combined with beetroot. All these flavours are recognisable, but together create a completely different result. Be creative in how you compose this composition and dare to be different.

Dessert with beetroot, apple, grapes, and yoghurt

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Ingredients

310

g

beetroot juice

110

g

egg yolks

110

g

sugar

8

g

gelatine

84

g

butter

1

l

beetroot juice

30

g

glucose

1

dl

sugar water (1:1)

5

leaves

gelatine

140

g

cooked beetroot

80

g

cherry purée

1

g

liquorice powder

125

ml

water

250

g

sugar

150

g

egg whites

50

g

sugar

9

g

citric acid

2

 

limes, juice and zest

200

ml

drained hangop liquid

1.6

gram

gelatine

350

g

green apple coulis

150

g

lime juice

3

 

star anise

300

g

sugar

300

g

water

13

g

agar agar

11

g

gellan gum

300

g

seedless grapes, muscat

30

g

water

1

 

soda (CO2) cartridge

1

 

Granny Smith apple

As needed:

 

sorrel

Preparation method: red beet crémeux
  • In a thermo blender, bring the red beet juice, sugar and egg yolks to 85°C.
  • Soak the gelatine in cold water and dissolve it in this mixture.
  • Allow the mixture to cool to 35°C and bind with the butter.
  • Pour the mass into silicone moulds.
  • Freeze in a chiller or freezer.
  • Thaw the crémeux on the plate.
Preparation method: red beet sorbet
  • Soak the gelatine in cold water.
  • Heat the sugar water with the glucose.
  • Dissolve the gelatine in it.
  • Combine with the beet juice.
  • Transfer to two Pacojet or Frix-Air cups.
  • Freeze to -18°C and churn twice to make sorbet.
Preparation method: beetroot coulis
  • Put all the ingredients together in a blender and blend to a smooth coulis.
  • Pass through a micro-perforated sieve if needed.
  • Refrigerate until use.
Preparation method: meringues
  • Heat the water and the 250g of sugar to 120°C.
  • As soon as the syrup reaches a temperature of 114°C, beat together the egg whites with the 50g of sugar on the fastest setting.
  • Once the syrup reaches 120°C, slowly drizzle it into the egg white mixture while continuing to beat.
  • Mix in the citric acid and lime zest and juice.
  • Thinly spread the egg white mixture onto baking sheets, and dry in a drying oven for six hours at 60°C. 
  • Store the meringues in an air-tight box with silicone granules. Ensure that the meringues don't come into contact with the silicone granules by using baking paper.
Preparation method: hangop whey jelly
  • Soak the gelatine in cold water.
  • On the smallest burner of the stove, melt the soaked gelatine with some of the remaining water.
  • Mix a small amount of the drained liquid with the gelatine.
  • Next, whisk all the gelatine mixture quickly into the rest of the hangop mixture.
  • Strain and pour into a mould or baking dish. Cool and set aside to gel.
  • If desired, chop coarsely and place in a piping bag to deposit in crystal-like chunks.
Preparation method: apple gel
  • Bring the sugar and water to the boil until the sugar is fully dissolved.
  • Add the star anise and allow to infuse at very low heat for 30 minutes.
  •  Pour through a sieve and measure 500g of the star anise syrup.
  • Mix this with the apple coulis, lime juice, agar agar and gellan gum. Bring to the boil.
  • Pour into a container and set aside to firm up.
  • Once it has hardened completely, transfer to a blender and blend into a gel.
  • Store in the refrigerator.
Preparation method: soda grapes
  • Carefully remove the grapes from the vine and wash well.
  • Place grapes and any remaining water in a siphon until approximately half full.
  • Add approximately 1/10 of the total volume of water and seal.
  • Load a CO2 cartridge (soda) and leave to cool for at least 6 hours in the refrigerator.
  • Squeeze the siphon trigger until the gas is released and then unscrew the lid. Remove the grapes from the siphon and serve immediately.
Finishing & presentation
  • Create a splash of beetroot coulis on the plate. There is no need to be delicate here: with a little extra force you create a better splash.
  • Place the beetroot crèmeux on the plate and allow it to defrost.
  • Pipe dots of both gels onto the plate.
  • Arrange the soda grapes onto the plate.
  • Place a quenelle of sorbet in the coulis.
  • Cover the sorbet with shards of the meringue.
  • Finish with apple slices and sorrel.

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