ILLANKA BEET ENTREMETS

Toast the almonds at 300°F (150°C).



Beat together the eggs and sugar.



Cream the butter without incorporating air into it and add the ILLANKA 63% couverture melted to 104°F (40°C). Mix until smooth and creamy.



Gradually add the egg and sugar mixture while maintaining a smooth texture.



Add the sifted flour and the chopped toasted almonds.



Divide the mixture between six 140-mm rings, 220 g per ring.



Bake at 350°F (175°C) in a convection oven for 16–18 minutes.

Using plastic wrap, tightly seal the raspberries in a bowl.



Place the bowl in a bain-marie and let cook for approximately 2 hours, or until the raspberries have mostly turned to juice.



Strain through a cheesecloth or fine-mesh strainer but do not press them.

Pour all the juices into a saucepan, then add the sugar, lemon zest, and Vanilla Bean.



Bring to a boil.



Store in the refrigerator.

Heat the beet and raspberry juice with the Glucose Syrup and the Vanilla Bean.



Make a dry caramel using the sugar.



Add the hot cream to stop the cooking.



Add the warm juice.



Cook to 230°F (110°C).



Add the butter, blend, and use immediately.

Cut the beets into small cubes (a brunoise).



Combine the sugar and Pectin NH.



Combine the beet and raspberry juice with the sugar. Add the beet cubes and bring to a boil.



Set aside in the refrigerator.

Bloom the gelatin in the water.



Heat around 100 g of the juice and add it to the gelatin mass.



Add the remaining juice and blend.



Use immediately and refrigerate.

Make a syrup with the water-1, sugar, and Glucose Syrup. Cook to 219°F (104°C).



Add the condensed milk and begin making an emulsion by pouring a little of this mixture into the melted ILLANKA 63% couverture and COCOA BUTTER. The mixture will separate quickly. Stabilize the emulsion by progressively adding the remaining syrup to achieve a very elastic and glossy texture, the sign of a successful emulsion.



Blend using an immersion blender and add the ABSOLU CRISTAL previously brought to a boil with the water-2.



Blend and let cool.



Allow to set for 24 hours before use.



USE:

Reheat the glaze to 98°–100°F (37°–38°C).

Mix thoroughly and remove as much air as possible.

Glaze.

Bloom the gelatin in the water.



Bring the milk and Glucose Syrup to a boil and stir it into the gelatin mass.



Pour about one-third of the hot milk over the melted ILLANKA 63% couverture, stirring with a whisk in the center to get a smooth, shiny, and elastic texture, signifying the emulsion has begun. Gradually add the remaining milk, maintaining the texture.



As soon as the temperature of the ganache reaches 95°–104°F (35°–40°C), beat the cream and fold it in. Use immediately at 260 g per ring.



Blast freeze.