Beetroot, poached pear, yoghurt and smoked cocoa

Bring to the boil together and pour onto a tray.

Mix into a smooth gel using the Thermomix.

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

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

Leave to cool.

After cooling, leave to infuse in the smoker.

Mix finely in the blender.

Mix all together.

Add to the butter mixture and roughly mix in.

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.

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.

Mix and leave to rest overnight.

Mix yoghurt and syrup.

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

Arrange onto a plate and finish with hazelnut oil.