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Beetroot and Apple Pate de Fruit

Create a tangy beetroot pate that can be paired with blue cheese for a unique, sweet-and-savoury treat.

 

Beetroot and Apple Pate de Fruit

Servings

4

Prep Time

10 minutes

Cook Time

5 hours

Cuisine

Molecular Gastronomy Desserts

Category

Molecular Gastronomy

Create a tangy beetroot pate that can be paired with blue cheese for a unique, sweet-and-savoury treat.

Create a tangy beetroot pate, made with Special Ingredients Pectin Powder and Citric Acid that can be paired with blue cheese for a unique, sweet-and-savoury treat.

Ingredients

  • 4 Pre-cooked Beetroots
  • 300ml Apple Juice
  • 5g Special Ingredients Pectin Powder
  • 215g Sugar
  • 5g Special Ingredients Citric Acid
  • Tablespoon of Water
  • 20g Blue Cheese

Directions

  1. First prepare the beetroot base by blitzing the cooked beetroots with the apple juice and then straining. Add 5g Pectin, 5g Citric Acid and 215g sugar to the mix and heat whilst constantly stirring until the mixture reaches at least 115 °C.

  2. Remove the mixture from heat and transfer into a container. Leave to set.

  3. Once set slice the gel into pieces and remove from the container.

  4. Dust with sugar and serve sprinkled with cheese.
Filed in: Citric Acid, Modern Gelling Agents Kit, Pectin Powder, Special Ingredients Recipes
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