BEET MERINGUE CANAPE

Difficulty

3/5

Prep time

15 min

Total time

45 min

INGREDIENTS
DIRECTIONS

Used technique:

EMULSIFICATION

1

canned beet

3/4 cup

(180 ml)

beet brine

3/4 cup

(1 ml)

orange juice

1.5 oz

(30 g)

green apples,sliced

1.5 oz

(30 g)

feta cheese

0.07 oz

(2 g)

METHYLCELLULOSE

1/2 sachet

(0.5 g)

XANTHAN GUM

1 sachet

(2 g)

AGAR-AGAR

Beet Meringue

1. In a cylindrical container, use a hand blender to incorporate the canned beets, METHYLCELLULOSE and XANTHAN GUM into the beet brine.

 

2. Pour the preparation into the bowl of a mixer. Using the mixer’s whisk attachment, whip the mixture for 10 minutes as you would for a meringue.

Orange Jelly

3. In a saucepan, bring the orange juice and AGAR-AGAR to a boil and continue boiling for 2 minutes. Remove from the stove and let sit for 5 minutes.

 

4. Pour the mixture onto a rectangular plate or a small baking sheet and refrigerate for 10 minutes.

 

5. Using a knife, cut the sheet of gelified orange juice into rectangular pieces.

Serving Suggestion

6. Garnish a slice of orange jelly with feta and apple slices and top it off with the beet meringue. 

Products you will need for this recipe

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

Chef’s Pro Pack - 10 Food Additives for Molecular Gastronomy

Electric Foamer

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