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Beet red (DAIRY FREE)
Made with PASSION FRUIT INSPIRATION
An original recipe by l'École Valrhona Pastry Chef Sarah Tibbetts.Makes 16 plated desserts.
5 stepsRecipe Step by Step
STRAWBERRY CRÉMEUX
675g strawberry purée
225g water
75g powdered glucose
30g SOSA Inulin
60g sugar
9g SOSA Pectin NH
9g SOSA Natur Emul
270g STRAWBERRY INSPIRATION
40g coconut oil
7.5g lemon juice
BUCKWHEAT SABLÉ
315g gluten-free flour blend
115g buckwheat flour
25g baking powder
8.5g salt
275g vegan butter
240g sugar
30g egg replacer powder
65g water (for egg replacer powder)
Raspberry beet sauce
95g roasted beets (about 2 medium beets)
110g raspberry purée
9g lemon juice
9g ABSOLU CRISTAL NEUTRAL GLAZE
BERRY BEET “SALAD”
AN raspberries (sliced)
AN strawberries (sliced)
AN beets (roasted and cubed)
AN buckwheat groats (toasted)
AN freeze dried strawberry pieces
ABSOLU CRISTAL SPRAY GLAZE
1000g ABSOLU CRISTAL NEUTRAL GLAZE
100g water
Assembly and finishing
Blast freeze the molded Strawberry Crémeux and unmold.Place on a Silpat and spray with the ABSOLU CRISTAL Spray Glaze. Return to the freezer.Cut the Buckwheat Sablé with an 8cm round cutter, then use a 4.5cm cutter to remove the center and create a donut shape. Bake the bases on a Silpain-lined perforated sheet pan at 310-315˚F (154-157˚C) until light golden brown.Create décor for garnish by spreading tempered STRAWBERRY INSPIRATION between two rectangular strip guitar sheets. Using a bicycle cutter, cut strips on an angle of various widths, then place in a curved tuile mold.Once crystalized, remove the guitar sheets and use a paper coronet to pipe thin lines on the end of the décor. Dust with beet powder and set aside.Once the Buckwheat Sablé bases are cooled, place the sprayed Strawberry Crémeux on the base and allow to defrost slightly.On a white plate, place a spoonful of the Raspberry Beet Sauce and spread with a small offset spatula.Place the Strawberry Crémeux with the base on the Sauce, then pipe an additional 20g of Sauce in the center of the ring.Garnish with STRAWBERRY INSPIRATION décor, Berry Beet “Salad”, toasted buckwheat and freeze dried strawberry pieces.