Serves 4-6
Ingredients
For the Beetroot Stems
- 300g beetroot stems
- 100g beetroot juice
- 100g syrup
- 100g extra virgin olive oil
- dried marjoram
For the Sous Vide Baby Beetroots
- 10 baby beetroots
- 150g beetroot juice
- 20g extra virgin olive oil
- 2 sprigs dried marjoram
For the Beetroot Purée
- 5 large beetroots
For the Gorgonzola Crème
- 600g milk
- 460g gorgonzola cheese
- 1 sheet gelatin
- 250g cream
- 0.8g xanthan gum
For the Gorgonzola Shell
- 600g milk
- 460g gorgonzola cheese
- 1 sheet gelatin
For the Gorgonzola Bisquit (slices, chips, crumble)
- 300g melted butter
- 300g gorgonzola cheese
- 130g egg yolk
- 400g sugar
- 190g egg white
- 80g flour
For the Pistachio Ice Cream
- 310g cold water
- 40g sugar
- 25g dextrose
- 50g pro crema
- 10g glycerin
- 85g raw pistachio nuts
- 100g toasted pistachio nuts
- handful of fresh Umeboshi plums
Method
For the Beetroot Stems
- Vacuum seal the beetroot stems with the olive oil, syrup, juice and marjoram and cook them in a sous vide bath for 20 minutes at 92°C.
- Refresh the beets in ice and then glaze them with their cooking liquid.
For the Sous Vide Baby Beetroots
- Vacuum seal the baby beetroots, olive oil, juice and marjoram and cook them in a sous vide bath for 60 minutes at 92°C.
- Once cooked, glaze them with cooking liquid.
For the Beet Purée
- Cut the beetroot into 1cm thick slices and cook in a steam oven for 2 hours.
- Once cooked, place in a thermomix and purée until smooth, then pass through a sieve.
For the Gorgonzola Bisquit
- Preheat the oven to 170°C and grease a large baking tray.
- Make a genoise-style cake using the ingredients. Put the egg yolks and sugar in a heat-proof mixing bowl and place the bowl over a pan of simmering water without letting it touch the water. Whisk the eggs over the steam until they reach just above 37°C and then remove from heat.
- Continue to whisk the eggs using an electric the mixer until the eggs have tripled in volume.
- Sift half the flour over the egg mixture and fold in using a balloon whisk, then repeat with the remaining flour. Whisk 1 cup of the batter into the melted butter to lighten the butter, then whisk in another cup of batter.
- Fold the butter mixture into the rest of the batter until just combined. Then add the crumbled gorgonzola and fold in lightly.
- Whip the egg whites until fluffy and fold gently into the other mixture. Do not over mix.
- Bake for 30 minutes until the cake springs back when pressed in the center. Cool in the pan for 10 minutes before turning out onto a cooling rack.
- To make the chips, slice very thin slices of the frozen cake and and put in kitchen dehydrator for 24 hours at 45°C.
For the Pistachio Ice Cream
- Mix the ingredients in a Thermomix at 50°C degrees and then cool in an ice bath.
- Blend the pistachios and add to the ice cream mixture.
- Vacuum-seal the mixture and put it in the fridge for 24 hours.
For the Gorgonzola Créme
- Place gorgonzola and cream in Thermomix at 60°C and mix for 5 min.
- Incorporate the gelatine when the cream is 40 °C and then add the xanthan gum and pass through sieve.
For the Gorgonzola Shell
- Heat the milk until boiling point and then pour it over the cheese to melt it and make a fine cream.
- Add the gelatine and mix until smooth.
- Check the salt and add more if necessary.
- Separate 250 ml an blend with a hand mixer until you have a smooth cream.
- Put in the fridge for 4 hours.
- Make a semi-spherical shell shape by dipping the spoon in liquid nitrogen and obtaining a gorgonzola frozen shape.
- Before plating, break it into 5cm pieces.
For the Umeboshi Plum
- Cut into slices and use as garnish.
Recipe courtesy of Thomas Bühner.