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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