Beetroot, Coffee & Cocoa

Ingredients

Coffee and cocoa:

30g sugar
50g almonds
40g flour
40g cocoa
20g coffee
60g butter

Beetroot:

500g beetroot

Sauce:

150mL beetroot juice (reserved from above)
150mL redcurrant juice
8g cornflour

Red Wine Vinegar Granita:

100mL beetroot juice
30mL red wine vinegar

Olive Oil Powder:

20mL olive oil
20g malto

Garnish:

Bull's blood
Watercress
Persian feta

Method

Coffee and Cocoa:

Melt butter and combine with ingredients in a bowl and mix through. Spread evenly onto a baking tray and cook for 30 minutes at 160 C. Allow to cool then crush with a fork.

Beetroot:

Scoop with Parisienne scoop then steam gently in its own juice. Once cooked reserve juice for below.

Sauce:

Combine juices in a saucepan and bring to the boil. Add cornflour and boil for a further minute. Remove from heat and allow to cool.

Red Wine Vinegar Granita:

Combine beetroot juice and red wine vinegar and freeze. Once required for plating, scrape with a fork.

Olive Oil Powder:

Place oil in a bowl, add malto and stir to incorporate.

Garnish:

Spoon the coffee and cocoa into a bowl. Add the beetroot balls and cover with sauce. Top with crumbled Persian feta and grated granita. Finish with olive oil powder and cresses.