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.Recipe
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:
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.
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