Beetroot, poached pear, yoghurt and smoked cocoa
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Recipe components
Beetroot gel
| Ingredients | Preparation |
|---|---|
| Bring to the boil together and pour onto a tray. Mix into a smooth gel using the Thermomix. |
Marinated beetroot
| Ingredients | Preparation |
|---|---|
| Peel and slice the beets and cut out circles of the same size, using a cookie cutter. |
| Bring to the boil, and shortly cook the beet slices. Leave to cool. After cooling, leave to infuse in the smoker. |
Poached pear sorbet
| Ingredients | Preparation |
|---|---|
| Mix finely in the blender. |
Chocolate crumble
| Ingredients | Preparation |
|---|---|
| Mix all together. |
Add to the butter mixture and roughly mix in. | |
| Add and roughly mix. |
Add and roughly mix into a crumbly dough. Spread out on a baking tray with baking sheet and bake for 15-20 minutes at 170°C. |
Cramelised smoked cocoa nibs
| Ingredients | Preparation |
|---|---|
| Boil together to 115°C. |
Add to the boiling sugar syrup. Take away from the heat and keep stirring until the mixture starts to crystallise. Pour onto a Silpat sheet and leave to infuse in the smoker. |
Yoghurt sphere
| Ingredients | Preparation |
|---|---|
| Mix and leave to rest overnight. |
| Mix yoghurt and syrup. Make spheres to the desired size by submersing yoghurt partitions into the alginate liquid (spherification technique). |
Finishing and presentation
Arrange onto a plate and finish with hazelnut oil. |
