Beetroot Cloud
A very light, stable, spectacular-looking foam whipped straight from red beetroot juice and sugar water using sucro as an emulsifier.
⏱️ Prep: 15 min🍳 Cook: 0 min
Nutrition
per per 300 g portion40
Calories
1g
Protein
9g
Carbs
0g
Fat
Ingredients
| 5 g | Sucro |
| 220 g | Water |
| 450 g | Red beetroot juice |
| 30 g | Sugar water (1:1) or rose syrup |
Instructions
- Dissolve the sucro in the water using a hand-held blender.
- Pour the red beetroot juice, water, and sugar water (or rose syrup) into a suitable container so you have a shallow layer with the largest surface area possible.
- Froth up the surface using a hand-held blender or a small pond pump and spoon off the foam.
- This foam will keep its shape for about half an hour.
Serving suggestions: as a finishing touch for starters, e.g. with red cabbage, onion, or lobster; as a separate dish with salted Greek yoghurt; as part of a dessert (with rose syrup instead of sugar water) with cherry or chocolate creations.