Beetroot, Coffee & Cocoa

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 sauce pan 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.


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