Serves 10
Ingredients
Barbecue-roasted beetroot
1kg barbecue-roasted beetroot
Beetroot cream
200g trimmings of the beetroot
30ml raspberry vinegar
1g xantana
Salt
Beetroot powder
200g trimmings of the beetroot
40g beetroot powder from Sosa
Mustard ice cream
Part 1
150ml cream
75ml milk
50ml chardonnay vinegar
80ml yolk
4g salt
12g sugar
Part 2
100g moutarde de meaux
100g Dijon mustard
2g cortina
3g glycerin
0,5g base 2000
Mustard crunch
100g whole grain mustard
Soy oil
Mustard Flower
30 mustard flowers
Method
Barbecue-roasted beetroot
Peel the beetroot and cut in slices of 3cm thick. Cut them with a round number 1 cutter. Save all the trimmings. You need six barrels per person. The trimmings need to be used for the beetroot cream and powder.
Beetroot cream
Create a cream with the ingredients. Use the salt for extra flavour.
Beetroot powder
Dry the trimmings in a dry oven. Mix together in a thermo blender with the beetroot powder from sosa. Keep airtight.
Mustard ice cream
Part 1
Prepare all ingredients of part 1 like an anglaise. Don’t overcook the anglaise. Then pass through a fine sieve.
Part 2
Mix all the ingredients in a thermo blender. Use a pacojet cup and freeze the mixture. Blend ice cream in the pacojet and fill the ball moulds with a diameter of 1cm. Freeze again and remove the balls from the mould. Store in the freezer in a sealed container.
Mustard crunch
Fry the mustard in a pan with soy oil. Note that it is not going too fast. Stir frequently with a whisk. Strain the oil out. Dry in the oven and store in an airtight container.
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