Cannelloni & beetroot meringue
Pastry recipe
-
Beetroot meringue
Ingredients
- Beetroot puree - 75g
- Egg white - 100g
- Water - 75g
- Egg white (powder) - 4g
- Sugar - 35g
Mix all ingredients. Whisk to a foam. Rub out on a plate. Dry at 60 ° C.
-
Yogurt mousse
Ingredients
- Natural yogurt - 165g
- Sugar syrup: - 10g
- Gelatin - 2,5g
- Whipped cream - 60g
Dissolve the softened gelatine in the sugar water. Stir the yogurt. Fold in the cream . Allow to set.
-
Beetroot jelly
Ingredients
- Beetroot puree - 100g
- Balsamic vinegar - 10g
- Sugar syrup: - 40g
- Water - 100g
- Agar agar - 1g
- Gelatin - 2g
Mix all ingredients with the liquefied gelatine. Bring to a boil. Pour out thinly on a plate. Let gel. Cut into desired shape. Pipe some yogurt mousse on the jelly and roll into a cannelloni.
-
Beetroot cream
Ingredients
- Beetroot puree - 65g
- Egg white - 1
- Sugar syrup: - 25g
- Fresh cream - 50g
Mix all ingredients. Bring to a boil. Strain and cool.
-
Raspberry sorbet
Ingredients
- Frozen fruit purée 100% : Raspberry - 500 g
- Water - 99g
- Sugar - 79g
- Glucose - 20g
- Stabilizer - 2g
Bring the sugar and water to a boil. Allow to cool. Add the remaining ingredients. Mix and strain. Turn to sorbet.
In this step
Frozen fruit purées -
Assembly
Ingredients
- Frozen fruits IQF : Williamette raspberry
Draw a line of beetroot cream on a plate. Put a cannelloni on it. Lay a quenelle with raspberry sorbet alongside. Garnish with fresh raspberries and beetroot meringue pieces.
In this step
Frozen whole fruit and pieces IQF
