INGREDIENTS
- 400 ml of beetroot
- 100 ml orange juice
- 20 ml balsamic vinegar
- 1,5% agar
- 0,1% xanthan gum
- Borodino bread and walnuts for filing
For fishnet chips:
- 90 ml of beet juice
- 10 g flour
- 40 ml of the essential oil
For cheese cream:
- 120 d motsarellы
- 80 g mascarpone
- a small bunch of mint
For citrus foam:
- 300 ml orange juice
- 1% soybean lecithin
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Wrap the beets in foil and bake at 200 ° C until soft, then peel, beat in mashed potatoes and rub through a sieve. Add balsamic and orange juice, weigh, add xanthan gum (0,1% by weight) and agar (1,5%). While stirring constantly, bring to a boil. Fill in
into shape and let harden.
Step 2
Set aside 10 small mint leaves to serve. Whisk the mascarpone, mozzarella and the remaining mint with an immersion blender until smooth, season with salt.
Step 3
Mix the ingredients for the fishnet chip. Preheat a skillet, pour in the mixture in a thin layer, reduce heat to medium, cover, cook until crisp hardens. Transfer to a paper towel.
Step 4
For foam orange juice evaporated on 1 / 3, weigh,
add soy lecithin - 1% of the weight, whip into a foam,
let it stay up to 5-7 mins. for compaction.
Step 5
Cut out circles from Borodino bread using a mold with a diameter of 4 cm, dry them in a toaster. Cut the same
shaped pieces of beet jelly.
Step 6
To assemble the milfeuille, grease the mold from the previous point with a neutral-tasting oil, put 1 tsp inside. cheese cream, press on top with beet jelly. Make sure the cheese is evenly distributed. Pressing down on the beetroot jelly, remove the structure from the mold and place it on a slice of bread.
Step 7
Put half a walnut on top of the cheese cream, then foam, chips and a mint leaf.
Source: gastronom.ru