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Beetroot cream

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Ingredients for 1 servings:

  • 2 beetroots, cooked
  • 1 tbsp raspberry vinegar
  • Ginger, freshly grated to taste or salt and pepper
  • 100 g whipped cream or 2 tbsp. crème fraîche and 2 sheets of gelatine
  • some parsley
  • Walnuts or almond flakes,

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chop the beets and puree with a hand blender. Season with raspberry vinegar and fold in the whipped cream. Season with salt and pepper or freshly grated ginger. I prefer the ginger. For a leaner version, fold in 2 tablespoons of crème fraîche instead of the whipped cream. Soften 2 sheets of gelatin, warm them, and stir in the beetroot cream. Pour into serving glasses and sprinkle with chopped parsley, walnuts, or almond slivers. Chill for about 30 minutes. If using gelatin, chill for at least 4 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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