Saturday, November 3, 2007

Beet ribbons

I am always looking for new garnishes. This recipe allows you to take any vegetable and turn it into a ribbon. We used the ribbon as a garnish for tasting menu 5. I have also made it with rhubarb, zucchini, and pumpkin.


770 g Beet peeled and sliced

400 g Water

125 g Glucose

125 g Honey

4 g Sea salt

Place all ingredients in a saucepan. Cook on low heat until all the water is dissolved. Puree the ingredients in a blender. Cool in the walk-in for 2 hours. Spread a small layer on a silt pad and bake in a 175 degree oven for 3 hours. Remove from the oven and wrap around a pipe. Store in a covered container.

1 comment:

Richie said...

cool technique...we were doing something similar here with sauternes, butter, flour, and sugar...making something similar to a tuille, but that tasted like dessert wine. keep up the good work.