Chocolate Beetroot Dessert in Glass
Ingredients:
Raspberry confit
Raspberry (defrosted or fresh) – 300 g
Sugar – 60 g
Lemon juice – 10 ml
Gelatin – 5 g
Chocolate beet ganache
Beetroot juice –110 ml
Glucose syrup – 5 ml
Honey – 5 ml
White chocolate – 200 g (or dark chocolate - 100 g)
Butter – 30 g
Cream – 30 ml
Chocolate beetroot sponge cake
Cocoa powder – 30 g
Water – 60 ml
Beetroot juice – 60 ml
Butter – 80 g
Sugar – 125 g
Egg – 1 pc
Flour – 90 g
Baking powder – 1 ½ tsp
Salt – pinch
Tuile
Butter – 25 g
Powdered sugar – 50 g
Coffee – 30 ml
Flour – 30 g
Black dye (optional)
Preparation:
Chocolate beet ganache
Mix beetroot juice, glucose syrup and honey (or inverted syrup) and heat until syrups dissolve. Mix it with melted chocolate. Add butter and double cream (33%) and make the mixture smooth using blender. Keep in fridge for a night.
Chocolate beetroot sponge cake
Preheat the oven to 180 C.
Beat butter (it must be room temperature) for 1 min. Add sugar and whip for 5 min. And whole egg (also room temperature) and whip for 2 min.
Mix together flour, baking paper and salt.
Mix cocoa, hot water and beetroot juice.
Alternately incorporate dry ingredients and cocoa with beetroot juice into butter mixture.
Pour in baking mold (use parchment paper if necessary) and bake for 20-25 min.
Cut into cubes after cooling.
Raspberry confit
Soak gelatin. Put raspberry, lemon juice and sugar in saucepan and bring to light boil. Add gelatin and pour into glasses. Keep in fridge.
Tuile
Preheat the oven to 180 C. Mix melted butter, sugar, coffee (or any juice), flour (and dye if necessary). Apply a thin layer (thinner and with a large distance than in video) on silicone mat or parchment paper. Bake for 7-10 min.
It’s also possible to spread the mixture evenly on a paper or mat and broke into abstract pieces after baking.
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