This dish is a great example of zero wastage. Beetroot is sliced raw and compressed, while beetroot trimming is juiced down and made into a pickling stock. The skin is peeled, fried, then dried into a crumb and mixed into the cheese hazelnut praline filling.
Serves 10 Prep time 2 hours + 4 hours marinade Cook time 2 hours 30 minutes
cheese filling 750ml milk
100ml cream 32.5ml lemon juice 10g salt
» In a pan, boil milk and cream to 95°C. Then add lemon juice and let the mixture boil for 2 minutes.
» Set aside for 15 minutes, allowing the curds to curdle up.
» Once it is set, pour off the whey and keep the curd. Add more salt if desired and blend until smooth.
200g white balsamic vinegar 100g water
250g beetroot, sliced
» In a pot, bring all ingredients (except beetoroot) to a boil before cooling it down to room temperature.
» Marinate the sliced beetroot in pickling liquid for four hours.
» Wrap beetroot with cheese filling.
yuzu ponzu gel
175ml yuzu juice
1 liter water
33ml white soya sauce 33ml mirin vinegar 25g agar powder
» Pour all ingredients into a pot and bring them to a boil.
» Boil for 10 minutes to dissolve the agar powder and stir well
» Once done, pour the mixture in a tray and let it cool down before setting it in the fridge.
» Place the chilled mixture in a blender and blend until it achieves a gel-like texture.
1 liter beetroot juice 40g xanthan gum 10g salt
50ml olive oil
» Mix all ingredients, except olive oil, together and blend.
» Split the beetroot dressing with 50ml of olive oil and plate accordingly.