Beet Sugar Glass
A crispy pane of candy sugar with a robust beet flavour, easy to make and long-keeping.
ā±ļø Prep: 15 minš³ Cook: 35 min
Nutrition
per per 300 g portion329
Calories
4g
Protein
96g
Carbs
1g
Fat
Ingredients
| 150 g | red beets, cooked |
| 20 g | icing sugar |
| 25 g | isomalt |
| 5 g | glucose |
Instructions
- Cut the beets into pieces and place, with all other ingredients, in a thermo blender.
- Heat to 80Ā°C and blend on medium speed (or use a hand-held blender in a measuring cup set in an 80Ā°C bain-marie).
- Push the mixture through a fine strainer and let cool.
- Choose a template (e.g. a leaf shape) and place on a silicone sheet; spread the beet mixture over it.
- Remove the template and dry in a 125Ā°C oven for 35 minutes.
- Store in an air-tight container with silicone granules.
Serving suggestions: As a component in a dessert with red fruits or watermelon, as a friandise, or as a pre-dessert with basil sorbet and fresh raspberry.
(Makes about 200 g.)