Beetroot, Cherries, Yka Leaves and Salted Almond

• Yka Leaves®
• bergamot
• Cornabria Blossom®
• cherry angel

For the pickled beetroot:

• 5 cl beetroot juice
• 20 g of sugar
• 2 cl cherry vinegar
• Tasmanian pepper
• thin slices of beetroot

For the beetroot ice cream:

• 5 cl sugar syrup
• 6 dl fresh beet juice
• 3 leaves of gelatin
• 25 ml of cherry vinegar
• 5 g citras
• 100 g of glucose
• Tasmanian pepper
• coarse salt

For the salted almond crunch:

• 30 g finely ground
• roasted and salted almonds
• 30 g of sugar
• 30 g wheat flour
• 30 g of brown butter
• 10 g sliced Yka Leaves

For the dehydrated beetroot:

• thin slices of beetroot
• ascorbic acid
• yogurt powder

Bring all the ingredients for the pickled beet to a boil and pour on the beet slices. Mix all the ingredients for the ice cream, season with salt and pepper and freeze in frix or paco cups.

Mix everything for the crunch and bake in the oven at 160°C until golden brown. Dry the beet slices and mix with ascorbic acid and yoghurt powder. Dress on the plate and garnish with the cress and cherry gel.

***

Restaurant Anima

In Wöhrden 5 – Tuttlingen, Duitsland
T  0049 7461 7803020
www.restaurant-anima.de

Recipe: Heiko Lache
Source: Pâtisserie & Desserts - 51