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Beet leaf no. 3

These edible leaves add a playful touch to dishes and amuse-bouches. With a single mold, you can create various sweet and savory flavors in all kinds of colors.

Ingredients

450gCooked red beetroot
20gIcing sugar
5gglucose syrup
25gisomalt sugar

Preparation

Step 3

  1. Mix all ingredients and blend for 10 minutes at 80°C in a thermoblender.
  2. Let the batter cool well.
  3. Spread the batter on a silicone drying mat using the template.
  4. Dry the leaves for about 2 hours at 90°C.
  5. Immediately press between a leaf vein mold to create texture.