beetroot textures, hung sheep’s milk yoghurt, crisp linley valley pancetta, raw chocolate, truffle
500g beetroot, peeled
¼ cup verjuice
1tsp agar agar
Puree the peeled and cut raw beetroot with the verjuice in a blender until smooth. Pour the beetroot juice through a fine strainer. Extract as much juice as possible by using a spoon to press the beetroot pulp. Set the pulp aside for the beetroot paper (see below). Bring the beetroot juice to the boil with the agar agar, reduce the temperature and simmer for two minutes. Pour into a heat-proof container and set in the fridge. Once set, puree the beetroot gel in a blender until smooth. Set aside.
beetroot pulp reserved from the above juice
1 egg white
2tbsp gluten free plain flour
Preheat oven to 160 degrees Celsius. Mix all the above ingredients well. With a palette knife, smear one tablespoon at a time, very thinly onto a greaseproof lined baking tray. Bake in pre-heated oven for 15 minutes or until dry.
cooked assorted beetroot
1 bunch baby beetroot
1 bunch candy stripe beetroot
1 bunch golden beetroot
Trim stems from beetroots, leaving 1cm of stem intact. Place in a pot of cold water and bring to the boil. Reduce to a gentle simmer and cook for 10 minutes or until each beetroot is just tender. Remove each beetroot as it’s cooked and plunge into iced water. Once all the beetroot is cooked, gently rub the skin off, keeping the stem intact.
hung sheep’s milk yoghurt
300ml sheep’s milk yoghurt
1tsp horseradish, finely grated
Mix both ingredients together and season with sea salt and freshly ground white pepper. Hang in a strainer lined with muslin cloth, set over a bowl. Allow to hang overnight in the fridge until firm. Discard drained juices.
¼ cup coconut oil
¼ cup carob powder
¼ cup pure cacao
1 tbsp agave
Whisk all ingredients together in a bowl until firm. Press into a small square mould or tray and refrigerate for 2 hours or overnight.
20 long thin pieces of flat pancetta, cooked in the oven until crisp
shaved fresh truffle
good quality extra virgin olive oil
Smear a tablespoon of hung sheep’s milk yoghurt on half the plate. Spoon a small amount of gel on the opposite side. Cut, shave or slice all the beetroot and arrange around the gel. Prop the crisp pancetta and beetroot paper against the beetroot to give height. Finish with shaved chocolate, truffle and a little olive oil over the yoghurt.