Gastronomixs

Yoghurt sorbet, red beetroot, apple tagliatelle

This recipe was inspired by a composition from our guest chef, Christian Puglisi. He created a dessert with sheep's milk yoghurt, beets, and apple. Just like every month, we took this recipe and used it as a starting point for creating a composition using yoghurt, apple, and red beetroot. We want to show you how you can be inspired by the creation of another chef, whilst creating your very own composition. Don't copy and paste - remix!

Serves 10. 

Yoghurt sorbet, red beetroot, apple tagliatelle

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Ingredients

400

g

beetroot juice

100

g

sugar water 1:1

10

g

gelatin leaves

4

 

apples, Granny Smith

250

g

cooked red beetroot, finely diced (brunoise)

 

 

Sakura cress

1200

g

Greek yoghurt

500

g

cream

200

g

sugar

150

g

glucose

50

ml

lemon juice

250

g

water

60

g

corn starch

100

ml

sugar water (1:1)

Preparation method: yoghurt sorbet
  • Mix the water and corn starch until the corn starch has dissolved.
  • Bring the other ingredients to the boil.
  • Add the corn starch and cook it a while longer.
  • Pass this through a sieve and pour into Pacojet or Frix-Air cups.
  • Churn into a sorbet just before serving.
Preparation method: red beetroot espuma
  • Soak the gelatin leaves in cold water. Heat part of the beetroot juice and dilute the gelatin in it.
  • Stir in the remaining beetroot juice and the sugar water and pour into a half-litre siphon.
  • Aerate with one charger and refrigerate for at least 2 hours.
Preparation method: apple tagliatelle
  • Cut the apples in half and place them cut side down on a silicon baking sheet greased with neutral oil.
  • Bake them for 30 minutes in an oven at 190°C until soft.
  • Remove the peel and core and push the baked apples through a fine sieve.
  • Spray baking spray onto silicon paper and remove excess grease with a piece of kitchen paper.
  • Thinly spread the apple purée onto the silicon paper and dry in an oven or drying cabinet at 70°C for 45 minutes.
  • Cut the apple sheets into tagliatelle.
Finishing & presentation
  • Place a layer of finely diced red beetroot in the bottom of a bowl.
  • Spoon a large quenelle of yoghurt sorbet on top.
  • Finish with the apple tagliatelle, Sakura cress, and red beetroot espuma.

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