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Savory cylinder with espuma and sorbet

A beautiful autumn amuse-bouche, consisting of a savory cylinder, horseradish espuma, and a beetroot sorbet.

Ingredients

500gFlour
15gFine sea salt
1Egg
200gEgg white
5Milk
10Thyme sprigs
Horseradish
20gCortina
Cooked beets
plastic baking mold cylinder
50gCoarse sea salt

Preparation

  1. Remove the thyme leaves from the stems.
  2. Mix all the ingredients for the dough in a stand mixer with a dough hook. Add the thyme leaves at the end and mix briefly. Let the dough rest overnight.
  3. Flour the work surface, place the dough on it and roll out thinly. Cut the dough into thin strips, roll around a cylinder mold and bake at 180°C.
  4. Grate the horseradish into the milk, heat gently and let it infuse. Season with salt. Use a hand blender to blend the cortina into the milk.
  5. Fill a siphon, charge with 2 cartridges and keep cool.
  6. Cut a thin slice of the cooked beets and place in the dish. Place the savory cylinder on the beet slice. Fill with the horseradish espuma.
  7. Make a quenelle of red beet and place it on the cylinder.