Recipe below only describes how to prepare the beetroot part, the vanilla quenelle and the licorice tuile. You can find recipes for some of the other elements on this website. For example you can use this recipe for the gel and the pavlova recipe for the meringues.
Tools
Below you can find the tools that I used to prepare the whole dessert:
Silikomart Choco Block Chocolate - For the beetroot part. Unfortunately this mold seems to be discontinued.
Silikomart Quenelle 24 - For the vanilla quenelle.
Silikomart Stencil Sakura - For the plate decoration with the beetroot gel.
Silikomart Giardino - For the licorice tuile.
Beetroot whipped ganache
Ingredients
45g Heavy cream 35% fat (1)
65g Beetroot juice. Same recipe can be adapted to whatever juice.
1.5 Platinum gelatine sheet (250 bloom, 1 sheet = 1,75 g)
80g White chocolate
100g Heavy cream 35% fat (2)
Process
Soak the gelatine sheets in cold water for 5-10 minutes until softened.
In a small saucepan, add heavy cream (1) and the beetroot juice. Warm over low heat until it starts to simmer gently.
Pour the hot cream and beetroot mixture over the white chocolate and softened gelatin. Stir gently, then use a hand blender to blend until the mixture is completely smooth.
Add heavy cream (2) to the mixture and blend for a few seconds to fully incorporate.
Cover and refrigerate the mixture overnight to allow it to set or wait around 6 hours to proceed to the next step.
The next day, whip the mixture until it reaches medium peaks. Pipe it into your desired mold for a smooth, airy texture. Let it set in the freezer overnight. I'm using Silikomart Choco Block Chocolate mold.
Licorice tuile
Ingredients
50g Powder sugar. You can also blend granulated sugar.
16g Licorice powder
40g Flour
50g Egg white
50g Unsalted butter
Process
Set your oven to 120°C (250°F).
Melt the butter over very low heat, then set it aside to cool slightly.
In a mixing bowl, combine the powdered sugar, licorice powder, flour, and egg whites. Whisk until the mixture is smooth.
Once the butter has cooled to between 25-30°C, add it to the mixture and gently fold it in with a spatula until fully incorporated.
Spread the mixture evenly onto your chosen mold or baking surface. Bake for approximately 18 minutes. I'm using Silikomart Giardino mold.
Carefully remove the tuiles from the mold. While they’re still warm and soft, you can shape them as desired.
Vanilla quenelle
Ingredients
150g Heavy cream
30g White chocolate
1g Platinum gelatine sheet (250 bloom, 1 sheet = 1.74g)
1 Vanilla pod
Preparations
Rehydrate the gelatine sheet in cold water for 5-10 minutes.
Scrape the seeds from the vanilla pod and add to the heavy cream together with the pod.
Bring to simmer and remove from the heat. Then let it rest for 5 minutes and pass through a sieve on the white chocolate and rehydrated gelatine. This process will allow to only keep the seeds, removing the vanilla pod together with eventual fibers from it.
Mix by using a hand blender.
Let it set in the fridge overnight or wait around 6 hours to proceed to the next step.
The next day, whip the mixture until it reaches medium peaks. Pipe it into your desired mold for a smooth, airy texture. Let it set in the freezer overnight. I'm using Silikomart Quenelle 24 mold.
Assembly
Take the molds out of the freezer.
Place the quenelle and the beetroot dessert on your serving plate.
Keep it in the fridge for around 1 hour before serving (or more depending on the size of the dessert).
Before serving use the licorice tuiles to decorate, adding a touch of texture.
For added flair, consider garnishing with small meringues, fresh mint leaves, or beetroot gel. You can find recipes for some of these elements on this website. For example you can use this recipe for the gel and the pavlova recipe for the meringues.