As we mentioned in an earlier blog, we wanted the beet to be the star of the show in our You Can’t Stop the Beet dessert. Our final beet component of this dessert was a beet fluid gel. While this was used to add yet another texture to this dish, it also added lovely color to the plate.
We began with 180 grams of beet root which had been roasted and then liquified in a blender. Once liquified we passed it through a sieve.
We brought our liquified gel to a boil with 2 grams of Agar Agar. We added a little sugar and then transferred the mixture from the pan to a bowl where we covered it and put it in the fridge for about 24 hours.
The following day, once the gel had set in the fridge for twenty four hours, we passed it through a blender and then a sieve and finally had our beet fluid gel.
The gel provided a silky and smooth texture to our beet parfait and balsamic ice cream dessert. It was not difficult to make and could be made using many other fruits or vegetables.
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