
Inside Out Cake Beet

Basic recipe: special liquified beetroot
Ingredients | Preparation |
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| Heat the beetroot juice. |
Basic recipe: meringue 2x3 atomised glucose
Ingredients | Preparation |
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| Combine all ingredients and heat to about 50°C, whisking constantly. |
Leavened shortbread with salt and pink peppercorns
Ingredients | Preparation |
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| Place the flour and diced butter in a food processor fitted with the paddle attachment and mix until a sandy texture is obtained. |
Beet jelly
Ingredients | Preparation |
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| Heat part of the liquefied beet and use to dissolve the gelatine sheets. |
Beet Mousse
Ingredients | Preparation |
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| Heat part of the liquefied beet and use to dissolve the gelatine sheets. |
Cream cheese filling
Ingredients | Preparation |
---|---|
| Warm the cheese to about 20ºC. Separately heat the milk with the salt and add the previously hydrated gelatine sheets. |
Raspberry mousse with Alunga™ 40% cacao milk chocolate couverture
Ingredients | Preparation |
---|---|
| Melt the milk chocolate couverture at about 40-45ºC. |
Chocolate glaze
Ingredients | Preparation |
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| Combine the beet juice with the beet powder, add the sugar and glucose syrup and bring to a boil. |
Microwave beet sponge
Ingredients | Preparation |
---|---|
| Combine the beet powder, flour, colouring, sugars and salt. |
Assembly
Prepare some moulds measuring 12 cm in diameter and 4 cm deep. |