Cannelloni & beetroot meringue

Pastry recipe
Peter Coucquyt

Peter Coucquyt

Chef
Culinary Director at Foodpairing ®, partner of Sense for taste
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  6. 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

    IQF_FramboisesWilliamette-RVB-150dpi-697X697
    Frozen whole fruit and pieces IQF

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