Red chicory with dry aged beet and goat yogurt foam

Name: Red chicory with dry aged beet and goat yogurt foam
Ingredients: 60 g almond milk; 3 g sheet gelatin; 10 g yopol; 2 units.items Dry aged beetroot; 25 g Honey; 250 ml goat yogurt; 10 g Sushi vinegar; Spicy cornichons; 1 g sumac; 5 g beetroot juice; goat cheese (frozen); Chives; beetroot crumble; 12 g Roast umami; 2 g transparent soy; 1 units.items rooflof

Red chicory filled with dry aged beet, flavored with umami roast, sushi vinegar, transparent soy, and sumac.On top are a foam of goat yogurt, spicy cornichons, goat cheese, chives, and a beet crumble.

Ingredients

60galmond milk

3gsheet gelatin

10gyopol

25gHoney

250mlgoat yogurt

2units.itemsDry aged beetroot

10gSushi vinegar

1gsumac

5gbeetroot juice

12gRoast umami

2gtransparent soy

Spicy cornichons

goat cheese (frozen)

Chives

beetroot crumble

1units.itemsrooflof

Preparation

Soak the gelatin in cold water.
Heat the almond milk and dissolve the gelatin in it.
Mix all the ingredients together and transfer to a siphon, charge with 1 cartridge.

Cut the beets to the desired size.
Mix with all the ingredients and add a little of the beet juice.
Season with salt and pepper.

Finely chop the chives and cornichons.
Pick the red chicory and fill with the foam, beetroot, cornichons, and finish with crumble on top.
Remove the goat cheese from the freezer and grate over the dish.
Finish with the finely chopped chives.