Bloody Pavlova

Name: Bloody Pavlova
Ingredients: 130 g Powdered sugar; 300 ml Beet juice; 10 g Potato starch; 500 g Yogurt; 2 g Citric acid; 25 g Albumin; 20 g Powdered sugar; 250 ml Water; 20 g black sesame; 220 g Sugar; 500 g Boiron blackberries; 40 g Glucose; 30 ml Beet juice; 200 g beet; 3 units.items cross made of chocolate; 50 g Blackberries

Pavlova made with beet juice, marinated blackberries, hangop with black sesame, and beet drops.Halloween recipe from our culinary advisor at HANOS Heerenveen.

Ingredients

130gPowdered sugar

300mlBeet juice

10gPotato starch

2gCitric acid

25gAlbumin

500gYogurt

20gPowdered sugar

20gblack sesame

250mlWater

220gSugar

500gBoiron blackberries

40gGlucose

30mlBeet juice

200gbeet

3units.itemscross made of chocolate

50gBlackberries

Preparation

Mix the beet juice with the sugar and albumin using an immersion blender.
Whip the mixture in a KitchenAid until stiff foam forms.
Mix the citric acid and starch into the mixture.
Put the mixture into a piping bag and pipe large dollops onto a silpat mat.
Dry the meringue at 60°C for 12 hours.

Let the yogurt drain overnight in a cloth.
Put the drained yogurt in a mixing bowl and mix with the tahini and powdered sugar.
If desired, add extra coloring paste and store in a piping bag.

Bring the sugar, water, and glucose to a boil.
Add the blackberry puree and mix with the immersion blender.
Churn the ice mixture in an ice cream machine and store in the freezer.

Cook the beet in plenty of salted water.
Remove the skin and cut the beet into small cubes.
Mix the cubes with the beet juice and a little powdered sugar.
Place the beets on a tray and dry under the heat lamp.
Store the cubes in the juice.

Place the pavlova on a plate.
Use a piping bag to pipe small dots of hangop on the edge of the meringue.
Place the blackberries and dried beets in the center.
Place a nice quenelle of ice cream on the fruit and decorate with dark chocolate crosses.