Sugar ball | Puffed beetroot tartare | Beetroot gel | Beetroot crunch | Olive oil powder

Sugar ball

Ingredients

• 100g Isomalt

Preparation

1. Heat the Isomalt to 180°C. 
2. Allow to cool to 160°C.
3. Fill a spherical mould and pour out the excess mass.
4. Leave to set until completely cool.

Beetroot tartare

Ingredients

• 1 puffed or cooked beetroot
• Green herbs
• Olive oil
• Pepper and salt

Preparation

1. Cut the beetroot into fine brunoise.
2. Season with green herbs, olive oil, pepper and salt.

beetroot gel

Ingredients

• 80 g Beetroot juice
• 20 g red wine vinegar
• 5 g Emulbinder

Preparation

1. Mix everything and done.

Beetroot crunch

Option 1 with New Tex

Ingredients

• 225 g beetroot puree
• 60 g Polydextrose 
• 40 g Isomalt 
• 8 g Emulbinder

Preparation

1. Mix all ingredients.
2. Leave to rest for a while.
3. Spread thinly and bake at 90°C for 1h to 1h30.

Option 2 with Vegetable Sheet Beetroot

Ingredients

• Vegetable Sheets Beetroot

Preparation

1. Gradually remove the sheet from the paper to prevent it from tearing. It is best to start from a corner.
2. If the vegetable sheet is too dry, wipe over it with a damp cloth to make it flexible again
3. Cut the vegetable sheet into the desired shape.
4. Deep-fry for a few seconds at 170 °C.
5. Remove from the fryer and drain on kitchen paper.

olive oil powder

Ingrediënten

• 50 g Maltodextrin
• Olive oil
• Corn Panko Soy
• Corn Panko Green Herbs

Preparation

1. Mix all ingredients.