Recipe components

Beetroot gel

IngredientsPreparation
  • 300g
    beetroot juice
  • 50g
    red wine vinegar (Carbernet Sauvignon)
  • 150g
    red wine
  • 5g
    agar

Bring to the boil together and pour onto a tray.

Mix into a smooth gel using the Thermomix.

Marinated beetroot

IngredientsPreparation
  • 4piece(s)
    beetroot

Peel and slice the beets and cut out circles of the same size, using a cookie cutter.

  • 1000g
    beetroot juice
  • 100g
    red wine vinegar (Carbernet Sauvignon)
  • 85g
    cane sugar

Bring to the boil, and shortly cook the beet slices.

Leave to cool.

After cooling, leave to infuse in the smoker.

Poached pear sorbet

IngredientsPreparation
  • 800g
    poached pears

Mix finely in the blender.

  • 50g
    red wine
  • 25g
    red wine vinegar (Carbernet Sauvignon)
  • 75g
    raspberry puree
  • 50g
    beetroot juice
  • 100g
    Prosorbet
  • 40g
    dextrose

Chocolate crumble

IngredientsPreparation
  • 200g
    butter
  • 4g
    smoked salt
  • 50g
    cane sugar
  • 50g
    light brown caster sugar

Mix all together.

Add to the butter mixture and roughly mix in.

  • 60g
    almond powder

Add and roughly mix.

Add and roughly mix into a crumbly dough.

Spread out on a baking tray with baking sheet and bake for 15-20 minutes at 170°C.

Cramelised smoked cocoa nibs

IngredientsPreparation
  • 100g
    sugar
  • 70g
    water

Boil together to 115°C.

Add to the boiling sugar syrup.

Take away from the heat and keep stirring until the mixture starts to crystallise. Pour onto a Silpat sheet and leave to infuse in the smoker.

Yoghurt sphere

IngredientsPreparation
  • 1l
    water
  • 5g
    alginate

Mix and leave to rest overnight.

  • 500g
    yoghurt
  • 50g
    sugar syrup (50/50)

Mix yoghurt and syrup.

Make spheres to the desired size by submersing yoghurt partitions into the alginate liquid (spherification technique).

Finishing and presentation

Arrange onto a plate and finish with hazelnut oil.