Cremeux of red beetroot

Name: Cremeux of red beetroot
Ingredients: 200 g palatinose; 160 g Arbequina olive oil; 20 g Gelatine; 8 units.items Egg yolks; 6 Beet juice; 10 g Salt

One ingredient, seven textures. Beets have never been this delicious.

Ingredients

200gpalatinose

160gArbequina olive oil

20gGelatine

8units.itemsEgg yolks

6Beet juice

10gSalt

Preparation

Beat the egg yolks in a mixing bowl.
Boil the beet juice with the palatinose and salt.
Slowly pour over the egg yolks, stir well, and heat while stirring constantly to 85°C. Remove from the heat and add the soaked gelatin.
Blend in a blender with the olive oil once the mixture is around 40°C.
Fill molds with the cremeux and place in the freezer or shock freezer.