Finish your dinner with this delicious yoghurt-beetroot cannelloni, accompanied by a beetroot meringue.
The earthy flavors of the beetroot combine well with the fruitiness of the raspberry and the yoghurt. The sweet taste of the beetroot goes along well with the sweetness of the raspberry and the sourness of the raspberry gives freshness to the dish.
Preparations (6 persons)
- 100 g Egg white
- 75 g Beetroot , Les vergers Boiron
- 75 g Water
- 4 g Egg white powder
- 35 g White sugar
Mix all ingredients. Whisk to a foam. Rub out on a plate. Dry at 60 ° C.
- 165 g Yoghurt
- 10 g Sugar syrup
- 2,5 g Gelatine leaf , pre-soaked
- 60 g Cream , whipped
Dissolve the gelatine in the sugar water. Stir the yoghurt. Fold in the cream . Allow to set.
- 100 g Beetroot , Les vergers Boiron
- 10 g Balsamic vinegar
- 40 g Sugar syrup
- 100 g Water
- 1 g Agar
- 2 g Gelatine leaf , pre-soaked
Mix all ingredients. Bring to a boil. Pour out thinly on a plate. Let gel. Cut into the desired shape. Pipe some yogurt mousse on the jelly and roll into a cannelloni.
- 20 g Egg yolk
- 25 g Sugar syrup
- 50 g Cream
- 65 g Beetroot , Les vergers Boiron
Mix all ingredients. Bring to a boil. Strain and cool.
- 500 g Raspberry , puree
- 99 g Water
- 80 g White sugar
- 20 g Glucose
- 2 g Stabilizer for sorbet
Bring the sugar and water to a boil. Allow to cool. Add the remaining ingredients. Mix and strain. Turn to sorbet.
- Fresh Raspberries
Draw a line of beetroot cream on a plate. Put a cannelloni on. Lay a ball with raspberry sorbet alongside. Garnish with fresh raspberries and meringue pieces of beetroot. Enjoy.