HANOS catering wholesale
Become a customer
Foodxperience

Stroopwafel of beetroot, goose liver and sea buckthorn gel.

This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen.

 

This dish consists of a gaufrette of red beet, foie gras, and a sea buckthorn gel.
Tip: pair this dish with a Rodenbach Classic.

Ingredients

3.2gAgar
120gMonin cane sugar syrup
220gsea buckthorn purée
4gcitras spherification
Olive oil

ficelle of foie gras
red beet gaufrette

Preparation

  1. Mix the sea buckthorn puree with cane sugar syrup, citras, and agar.
  2. Bring the ingredients to a boil while stirring.
  3. Pour into containers and let cool until set into a jelly.
  4. Put the jelly in the food processor and blend until smooth, making sure there are no jelly pieces left.
  5. While blending, add a little olive oil to the jelly until a creamy gel forms.

  1. Cut a slice of foie gras ficelle and place it on a red beet gaufrette.
  2. Pipe the sea buckthorn gel on top.
  3. Finish the stroopwafel with another red beet gaufrette.