Beruflich Dokumente
Kultur Dokumente
beetroot biscuits
INGREDIENTS 4 PAX:
400 gr Foie
10 gr Gelatin
50 cc Red Port
10 cc Brandy
105 gr Sugar
20 gr Wheat flour
50 cl Mineral water
Salt
5 gr Algae
4 gr Gelatin
Ice
PREPARATION:
We mix part of the applesauce with the glucose and gelatine. Allow it to rise at 65º. Stretch it
thinly onto a plate lined with film and then leave to cool.
We allow the foie to cool and add the port, the brandy and the salt and the pepper. Then with
film paper we make some curls of the desired thickness, puncture them so that there are no
air pockets and allow to cool.
Once the gelatine has set we remove the film from the curl and wrap the gelatine around the
foie. freeze the curl and cut moments before serving.
We mix all the ingredients in the thermomixer on maximum power, until you get a fine cream.
We put it through a fine sieve and fill the siphon. After three gas charges it is put to one side
and left. Just before serving we put a third of it into a disposable plastic cup. The foamy
beetroot cream we then microwave for 30 seconds, leave to rest a few minutes, unmould and
serve.
Mix the nuts, water and salt in the thermomixer on maximum power to get a thick cream. We
put it through a fine strainer. Leave it to sit until the time to serve.
Blend the green apples to get half a litre. We then mix it with algae agar in the blender for one
minute. We bring to a boil and remove from heat. Next, we incorporate the melted gelatine.
We strain to remove any lumps and serve in a bottle or a syringe. We also put the sunflower oil
in a container and put it on ice, as the oil must be very cold. We then put apple drops into the
oil. The drops should solidify and form small bubbles or caviar. We strain the liquid and leave
until the moment of serving
FINAL PRESENTATION:
On a plate we place the macadamia sauce, the foie and the caviar. Then with a fine grater we
grate nuts on top. We add the biscuit pieces, decorate and it is ready to serve.