Beetroot coulis with cherry and liquorice
Creation by Gert de Mangeleer, Hertog Jan***, Zedelgem, Belgium. Makes 220 grams.
Ingredients
| 140 g | cooked beetroot |
| 80 g | cherry purée |
| 1 g | liquorice powder |
Instructions
- Put all the ingredients together in a blender and blend to a smooth coulis.
- Pass through a micro-perforated sieve if needed.
- Refrigerate until use.
Serving suggestions:
- In a composition with duck and beetroot.
- In a composition with foie gras.