Beetroot Foam
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 4 hrs 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 225 ml juice (beetroot juice)
- 3 sheets gelatin
- liter ⅛ cream
- Vinegar, to taste, about 20 ml
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water for about 10 minutes. Season the beetroot juice with vinegar, salt and pepper. Whip the cream until stiff.
- Dissolve the gelatine dripping wet over a mild heat, stir into the beetroot juice, chill. When the liquid begins to gel (approx. 1/2 hour), fold in the whipped cream. Chill for a few hours and then cut off the cams with wet spoons or fill them into appropriate molds beforehand.
- As a greeting from the kitchen: Arrange the plates with a frisee lettuce leaf and pour the balsamic reduction over the beetroot foam.
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