Thomas Bühner’s Gorgonzola, Beetroot, Marjoram & Umeboshi Plum

Name: Thomas Bühner’s Gorgonzola, Beetroot, Marjoram & Umeboshi Plum
Ingredients: 300g beetroot stems; 100g beetroot juice; 100g syrup; 100g extra virgin olive oil; dried marjoram; 10 baby beetroots; 150g beetroot juice; 20g extra virgin olive oil; 2 sprigs dried marjoram; 5 large beetroots; 600g milk; 460g gorgonzola cheese; 1 sheet gelatin; 250g cream; 0.8g xanthan gum; 300g melted butter; 300g gorgonzola cheese; 130g egg yolk; 400g sugar; 190g egg white; 80g flour; 310g cold water; 40g sugar; 25g dextrose; 50g pro crema; 10g glycerin; 85g raw pistachio nuts; 100g toasted pistachio nuts; handful of fresh Umeboshi plums

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Award-winning German chef of the late 3-Michelin-starred restaurant La Vie gives the recipe to a delicious dessert featuring flavours of beetroot and gorgonzola, paired with luscious pistachio ice...