Gastronomixs

Raspberry, beetroot, timut pepper

Atsushi Tanaka was born in Japan. He was only seventeen years old when he trained and worked with famous French chef Pierre Gagnaire. After that he worked at Quique Dacosta (Spain), Pastorale (Belgium), Geranium (Denmark), Frantzén (Sweden), Oaxen (Sweden), and Oud Sluis (The Netherlands). His travels defined his culinary identity. In 2014, Atsushi opened his restaurant A.T. He wanted to create something that was different to the classic French bistros: he wanted to specialize in gastronomy. His cooking style is a mixture of Japanese, Nordic, and classic French cuisine, and molecular gastronomy.

Atsushi wants to create dishes that are original and have a good balance in flavours. He especially wants to highlight the fifth flavour ‘umami’. He creates dishes inspired by colours and textures. His dishes are a translation of his own culinary journey: each dish tells a story and takes you on a unique journey. Atsushi’s creations are a mix of art, colour, and taste.

Creation by Atsushi Tanaka, A.T Restaurant, Paris, France. 

Raspberry, beetroot, timut pepper

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Ingredients

100

g

egg whites

70

g

isomalt powder

30

g

powdered sugar

10

g

charcoal powder

10

 

beetroot

300

g

sugar

300

g

raspberry vinegar

1

l

red port wine

5

g

timut pepper

50

g

olive oil

250

g

egg yolks

250

g

sugar

50

g

flour

500

g

milk

3

g

timut pepper

1

 

raspberry per person (cut in two)

 

 

apple blossom

1090

g

sugar syrup (50/50)

12

leaves

gelatin (24 g)

1720

g

beetroot juice

80

g

lemon juice

350

g

raspberry vinegar

5

g

timut pepper

10

g

beetroot

500

g

beetroot juice

500

g

water

125

g

raspberry vinegar

200

g

sugar

2.5

g

timut pepper

Preparation method: beetroot sorbet
  • Soak the gelatin in cold water.
  • Grind the timut pepper.
  • Combine the sugar syrup, beetroot juice, lemon juice, and raspberry vinegar
  • Heat a small amount of the juices in a pan.
  • Dissolve the gelatin in the warm juice.
  • Add the rest of the juice.
  • Put all the ingredients in a pacojet canister and freeze to -18°C.
  • Churn to order. 
Preparation method: custard cream
  • In a large mixing bowl, whisk together the egg yolks and sugar until they turn a pale gold colour.
  • Add the flour to the egg mixture.
  • Grind the timut peppers into a paste.
  • Place the milk and timut pepper paste in a heavy-bottomed saucepan. Bring to a gentle simmer, stirring frequently.
  • Remove the pan from the heat and let cool for 30 seconds.
  • Pour the warm milk mixture into the eggs while stirring.
  • Make sure that there are no lumps.
  • Pass the mixture through a sieve to remove any lumps.
  • Keep in the fridge and stir before serving.
Preparation method: charcoal crumble
  • Combine the isomalt with the powdered sugar and charcoal powder.
  • Add the egg whites and mix into a crumble with your hands.
  • Pour the mixture into a silpat and bake at 170°C for 20 minutes.
  • Use a stick to break into smaller pieces.
Preparation method: beetroot pickles
  • Cut the beetroot into 1 mm slices.
  • Put the beetroot slices into a glass jar.
  • Bring the juice, water, vinegar, sugar, and timut pepper to the boil.
  • Pour the mixture over the beetroot slices.
  • Close the jar and leave to cool.
Preparation method: beetroot and raspberry purée
  • Cut the beetroot into 1 cm cubes.
  • Heat the olive oil in a casserole, add the beetroot cubes, and gently sauté until tender.
  • Add the sugar, vinegar, port wine, and timut pepper.
  • Cover and cook for one hour on low heat.
  • Pour into a thermomix and mix into a smooth purée.
  • Pass through a strainer.
Finishing & presentation
  • Arrange all the components on a plate as you wish or as shown on the picture.

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