Heat the beetroot juice.
Add the combined dry ingredients and bring to a boil, mixing constantly.
Reserve.

Combine all ingredients and heat to about 50°C, whisking constantly.
Whip or set aside.

Place the flour and diced butter in a food processor fitted with the paddle attachment and mix until a sandy texture is obtained.
Add the rest of the ingredients and mix just long enough to obtain a compact dough.
Roll out the dough, cover with cling film and refrigerate for a few hours.
Extend the dough to a thickness of about 4 mm and cut out discs measuring 10 cm in diameter.
Bake at 160ºC inside the moulds to prevent them from losing their shape in the oven.
Remove from the oven, spray with Mycryo™ and set aside until assembly.

Heat part of the liquefied beet and use to dissolve the gelatine sheets.
Add the rest and dispense about 50 g of the jelly obtained in moulds measuring 10 cm in diameter.

Heat part of the liquefied beet and use to dissolve the gelatine sheets.
Add the rest and check that the temperature is about 25ºC.
Add the meringue 2x3 and then the semi-whipped cream.
Dispense about 40 g into each beet jelly mould.

Warm the cheese to about 20ºC. Separately heat the milk with the salt and add the previously hydrated gelatine sheets.
Pour the mix onto the cream cheese and check that the temperature of the mixture is about 30ºC.
Add the previously whipped meringue 2x3.
Mix and dispense about 45 g into moulds measuring 10 cm in diameter.
Use the rest of the filling to fill up some tubes which you can use for decorating.
Freeze.

Melt the milk chocolate couverture at about 40-45ºC.
Separately, heat about 100 g raspberry purée and dissolve the hydrated gelatine before adding the rest of the purée.
Pour the purée and gelatine onto the previously melted couverture and emulsify.
At about 38-40ºC, add meringue 2x3 and the semi-whipped cream, and then assemble the tarts.

Combine the beet juice with the beet powder, add the sugar and glucose syrup and bring to a boil.
Add the condensed milk and leaf gelatine.
Pour over the couverture.
Emulsify well and strain.
Store chilled and use at 38/40ºC over the previously frozen desserts.

Combine the beet powder, flour, colouring, sugars and salt.
Gradually add the egg whites and finally, the sunflower oil.
Mix with a stick blender and strain.
Pour into a syphon, load with two cartridges and shake.
Dispense into plastic cups, filling them to a third of their capacity.
Place in the microwave and cook for 30 seconds on full power.
Set aside and unmould before use.