Amuse-bouche: Rose

Name: Amuse-bouche: Rose
Ingredients: 8.3 g Soy sauce; 1 units.items Potato skin; 7.5 g vegetal; 125 g Rose water; 41.6 g Beet juice; 20 g Mascarpone; 2.6 g Agar; Balsamic vinegar; finely chopped lovage; 1 g Citras; nitrogen; Sambal badjak; Rose water; 150 g Beet juice; 1 units.items Red beet; Salt; 4 units.items edible rose

Spicy Librije rose with red beet and lovage.Amuse-bouche made by chef Nelson Tanate and senior sous-chef Noah Wynants of De Librije.

Ingredients

1units.itemsPotato skin

8.3gSoy sauce

7.5gvegetal

125gRose water

41.6gBeet juice

2.6gAgar

1gCitras

nitrogen

20gMascarpone

Balsamic vinegar

finely chopped lovage

Sambal badjak

Rose water

Salt

150gBeet juice

1units.itemsRed beet

4units.itemsedible rose

Preparation

Cut equal circles from the potato skin and fry them between 2 tartelette molds.

Bring everything to a boil while stirring and let it boil well for about 1 minute.
Place the tartelette molds in the nitrogen and then dip the bottoms in the jelly so it sets in the shape of the tartelette.
Remove the jellies from the molds and keep them cold.

Season the mascarpone with the flavorings so it is nicely spicy and fresh.

Cook the beet until done in the beet juice and then slice it thinly on the slicer.
Cut the slices into strips about 3cm high and roll them up like a rose.
Reduce the beet juice completely to a nice syrupy glaze and glaze the beet roses with it.

Fill the jelly with a thick dot of the mascarpone cream.
Place the beet roll in the center and arrange the rose petals around it so it looks like a rose.
Place the jelly in the crispy potato and serve.