KALE CLOUD &

BEET TARTARE

Difficulty

2/5

Prep time

20 min

Total time

20 min

INGREDIENTS
DIRECTIONS

Used technique:

EMULSIFICATION

2 cups 

(500 ml)

cooked beets

2

red onions

4 tbs

(60 ml)

capers

10

dill pickles

1 bunch

tarragon

1 tbs

(15 ml)

mayonnaise

1 tbs

(15 ml)

whole grain mustard

2 tbs

(30 ml)

Yorkshire sauce

to taste

raspberry vinegar

to taste

salt + pepper

2

apples

1/2 bunch

kale

1

celery rib

1 sachet 

(2 g)

SOY LECITHIN

to taste

caperberries

to taste

edible flowers

Beet Tartare

1. Finely dice beets, then combine with other tartare ingredients and set aside.

Apple & Kale Foam

2. Chop apples, kale and celery. Then, using a cold press juicer, extract juices and drain using a sieve to get rid of any clumps.


3. Transfer 1 ½ cups (375 ml) of filtered preparation to a rectangular, flat-bottomed bowl. Sprinkle in soy lecithin. using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes.


4. To serve, collect foam using a spoon. If needed and to obtain more foam, repeat step 3.

Assembly

5. To serve, arrange tartare and foam on plates, then decorate each plate with one caperberry and a few edible flower petals. 

Products you will need for this recipe

Agar-Agar 2oz - 56g

Electric Foamer

Molecular Gastronomy Kit + Recipe Book Cuisine R-Evolution

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