Ingredients
Beetroot ketchup
1 litre fresh organic beetroot juice
350g grape must
Salt & pepper to taste
15g of agar agar
Courgette flowers
Courgette flowers
20g Tomino cheese
200g tempura mix
260g San Pellegrino
1 ice cube
To serve
Red shiso leaf
Method
Beetroot ketchup
To prepare the ketchup bring the beetroot juice, the must, salt & pepper to taste and 15g of agar agar to a 10 second boil. Once boiled, set the mixture aside to cool andwait for the jelly to set. Before bottling make sure you blend ketchup to ensure emulsification.
Courgette flower
Stuff the courgette flower with 20g of fresh Tomino cheese.Squeeze the flowers together, flour then set aside. Meanwhile make the San Pellegrino tempura by gently incorporating200g pre mix tempura with 260g San Pelligrino and the ice cube.Dip stuffed courgette flower in batter and deep fry at 185 degrees for approx 2 mins until crispy, drain.
To serve
When ready to serve,squeeze approx 25g of ketchup on the plate, rip 1x red Shiso leaf in two and plalce on ketchup and finish with courgette flower.
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London
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