Beetroot Soup with Solid Oil and Frozen Yogurt Powder

By corlear

Ingredients

• For the beetroot soup:
• 101/2 oz raw beetroot
• salt
• freshly ground black pepper
• For the basic syrup:
• 1 cup water
• 7/8 cup sugar
• For the Modena balsamic vinegar gelatin:
• 1/4 cup Modena balsamic vinegar
• 1/4 cup water
• 11/2 tbsp basic syrup (see previous step)
• pinch powdered agar-agar
• For the frozen yogurt powder:
• 7/8 cup natural yogurt
• 11/2 tbsp water
• For the textured oil:
• 11/4 cup 0.4º olive oil
• For the toasted honey gingerbread:
• 2/3 oz honey gingerbread

Details

Servings 4

Preparation

Step 1

For the beetroot soup:
1. Peel the beetroots and cut them up.
2. Liquefy and strain the juice.
3. Heat the beetroot juice without allowing it to boil. Whisk continuously to clarify the soup a little.
4. Season with salt and pepper to taste.
5. Sieve and keep in the fridge.

For the basic syrup:
1. Mix the water with the sugar and simmer, stirring occasionally.

For the Modena balsamic vinegar gelatin:
1. Mix the vinegar, water, syrup and powdered agar-agar together.
2. Stirring continuously, bring to the boil over a medium heat. Remove from the heat and whisk.
3. Pour a ¼" thick layer in a dish.
4. Leave to set in the fridge for at least 3 hours.
5. Once set, cut into 12 cubes (1/5 x 1/5").

For the frozen yogurt powder:
1. Mix the yogurt and water together and place in a Paco Jet container.
2. Keep in the freezer for 24 hours at -70ºF.
3. When it is frozen, place the dish in the Paco Jet and process 1 portion.
4. Count 13 seconds from the moment that the machines begins to work and then push the stop button. This will make the frozen powder.
5. Quickly place in the freezer.

For the textured oil:
1. Pour a 1½" layer of 0.4º olive oil in a dish and put in the freezer at -70ºF.
2. Remove from the freezer after 24 hours and place in the fridge.
3. Leave to thaw very slowly for 12 hours and without abrupt changes in temperature.

For the toasted honey gingerbread:
1. Cut off the crusts of the honey gingerbread and throw them away. Use the food processor to make crumbs out of the rest.
2. Spread over greaseproof paper on a baking tray.
3. Try in the oven at 345ºF for 6 minutes.
4. Stir from time to time so that they dry evenly.
5. Once they are cold, keep in a hermetically sealed dish.

Final Steps & Preparation:
1. Arrange 6 small vinegar gelatin cubes in the center of a soup plate.
2. Place a little of the dry honey and gingerbread on the left-hand side.
3. Use a dessertspoon to make a quenelle of textured oil and place it on top of the bread.
4. Put a dessertspoon of frozen yogurt powder on the right-hand side.
5. The beetroot soup is served in a separate jug.