HANOS catering wholesale
Become a customer
Foodxperience

Beetroot tartelette

Foam of, among other things, red cabbage, soy sauce and deep smoke in a tartelette based on beet skin.Small bites complete your menu! With these relatively easy-to-prepare bites, you can endlessly vary. Perfect as companions to a stylish aperitif. Put it on a stick, top it with the tastiest flavors, or fill it with the finest ingredients.

Ingredients

500gRed cabbage
30gPro espuma (approx. 30 grams per 300 ml)
500gWater
20gDeep smoke intense
20gSushi vinegar
20gGinger soy

balsamic
Sweet and sour red beets
Orange oil
Salt

Baking molds
Gold spray
Beetroot sheets

Soy pearls

Preparation

  1. Break down the red cabbage with the deep smoke and water.
  2. Pour over a sieve.
  3. Add sushi vinegar, soy sauce, and pro espuma to the liquid and blend with an immersion blender.
  4. Transfer to a siphon and aerate with 1 cartridge.

  1. Cut the beets to the desired size.
  2. Season with balsamic, orange oil, and salt.

  1. Cut the vegetable sheets to size.
  2. Place them in the molds and lower into a fryer at 170°C and fry for a few seconds.
  3. Optionally finish with gold spray.

  1. Fill the tartelette with beets and top with soy pearls.
  2. Cover with the espuma and finish with crisps.