Yoghurt, Balsamic, Beetroot Recipe - Great British Chefs
This beetroot pre-dessert recipe from Stuart Ralston is a beautiful fusion of savoury and sweet. While it's not one for the faint hearted, it's certainly a showstopping dish.
Ingredients
- 1kg blackberry purée
- 500g of water
- 320g of cane sugar
- 6g of locust bean gum
- citric acid, to taste
- 392g of beetroot purée
- 56g of icing sugar
- 66g of Isomalt sugar
- 14g of glucose
- 500g of beetroot, peeled and cut into quarters
- 500g of caster sugar
- 600g of natural yoghurt
- 200g of milk
- 160g of cane sugar
- 2 limes
- 4 gelatine leaves, bloomed in cold water
- 1 tbsp of balsamic vinegar
- sorrel leaves, burgundy
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