Inside Out Cake Beet

Spring / Summer

Inside Out Cake Beet

Created by
  • Ramon Morató
    Global Creative Innovation Leader for the Cacao Barry® brand
Level
level 3
Dosage
Ingredients for about 12 desserts measuring 12 cm in diameter and 4 cm thick.
Recipe components

Basic recipe: special liquified beetroot

IngredientsPreparation
  • 900g
    beetroot juice
  • 60g
    sugar
  • 60g
    atomised glucose
  • 7g
    carob gum

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

Basic recipe: meringue 2x3 atomised glucose

IngredientsPreparation
  • 200g
    pasteurized egg(s)
  • 300g
    atomised glucose

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

Leavened shortbread with salt and pink peppercorns

IngredientsPreparation
  • 375g
    flour
  • 225g
    butter
  • 150g
    confectioner's sugar
  • 45g
    whole egg(s)
  • 2g
    baking powder
  • 6g
    pink peppercorn powder
  • 12g
    Maldon salt

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.

Beet jelly

IngredientsPreparation
  • 10g
    gelatin leaves
  • 600g
    special liquified beetroot

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.

Beet Mousse

IngredientsPreparation
  • 300g
    special liquified beetroot
  • 8g
    gelatin leaves
  • 160g
    meringue 2x3
  • 250g
    soft whipped cream

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.

Cream cheese filling

IngredientsPreparation
  • 410g
    Philadelphia type cream cheese
  • 40g
    milk
  • 5g
    gelatin leaves
  • 1g
    fine salt
  • 150g
    meringue 2x3

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.

Raspberry mousse with Alunga™ 40% cacao milk chocolate couverture

IngredientsPreparation
  • 350g
    raspberry puree
  • 100g
    meringue 2x3
  • 500g
    soft whipped cream
  • 10g
    gelatin leaves

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.

Chocolate glaze

IngredientsPreparation
  • 450g
    beetroot juice
  • 30g
    powdered beetroot
  • 375g
    sugar
  • 525g
    glucose syrup DE 44
  • 300g
    sweetened concentrated milk
  • 38g
    gelatin leaves

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.

Microwave beet sponge

IngredientsPreparation
  • 70g
    powdered beetroot
  • 90g
    flour
  • 0,5g
    hydrosoluble colouring
  • 20g
    confectioner's sugar
  • 10g
    invert sugar
  • 2g
    fine salt
  • 300g
    egg white
  • 100g
    sunflower oil

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.

Assembly

Prepare some moulds measuring 12 cm in diameter and 4 cm deep.
Assemble the desserts upside down, placing a layer of chocolate-raspberry mousse at the bottom.
Continue by inserting the cream cheese filling and then the beet jelly and mousse.
Top with a salt and pink pepper biscuit.
Deep-freeze the desserts before glazing, and decorate to taste with the beet sponge, a tube of cream cheese, beetroot dice and beet shoots.