Cooking Chef's Recipe. Beet meringue with lemon-yougurt ice-cream. MIchelin starred recipe. скачать в хорошем качестве

Cooking Chef's Recipe. Beet meringue with lemon-yougurt ice-cream. MIchelin starred recipe.

Beet tart and lemon-yogurt ice-cream. ♥️ Based on a recipe from Albert Adrià, a Spanish chef. Immerse yourself in a refined world of gastronomic delights with this unusual dessert! The light and airy beet meringue is the epitome of elegance, with a light touch of fresh beet turning into a delicate cloud of sweetness. It is contrasted by a refreshing lemon yoghurt ice cream. Its silky texture and the tang of Greek yoghurt combine with a bright citrus note to create a perfectly balanced flavour. ✅ BEET TART Fresh beet juice — 200 g / 7 oz Simple syrup — 85 g / ~3 oz Albumin (Correct from the instructions for your Albumin) — 65 g / ~2.3 oz Xanthan — 0.2 g / ~0.007 oz (~⅛ tsp) ✅ LEMON-YOGURT ICE CREAM Lemon juice — 75 g / ~2.6 oz Water — 100 ml / ~3.4 fl oz (~½ cup) Greek Yogurt — 125 g / ~4.4 oz (~½ cup) Sugar — 50 g / ~1.8 oz (~4 tbsp) Glucose Syrup — 30 g / ~1 oz (~2 tbsp) Cream — 75 ml / ~2.5 fl oz (~¼ cup) Ice Cream Stabilizer — 2 g / ~0.07 oz (~½ tsp) Pitch of salt ✅ ICE CREAM Stabilizer Xanthan gum — 5 g / 0.18 oz (~1 tsp) Carob gum — 6.25 g / ~0.22 oz (~1¼ tsp) Guar gum — 6.25 g / ~0.22 oz (~1¼ tsp) Soy Lecithin — 3.5 g / ~0.12 oz (~¾ tsp) #finedinig #finedinigathome #cooking #food #foodshow #eat