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Foodxperience

Leaves of cherry and red beet

Star chef Mike Cornelissen, together with his brother Jim, provides a culinary experience with exceptional taste sensations.With great love, knowledge, and skills, international influences and the latest cooking techniques are combined. They enjoy working with leaves and have even made it their signature.

Ingredients

75gfermented cherry purée
7gGlucose
30gIsomalt
100gbeets cooked in sea salt
10gmuscovado sugar
4gXanthan
Salt

Preparation

  1. Cooked red beets in sea salt: Place the red beets in sea salt and cook for 2 - 3 hours at 170°C in the oven.
  2. Fermented cherry puree: Ferment the cherries vacuum-sealed for 6 weeks at 60°C in a smoking cabinet.
  3. Strain the cherries and collect the liquid.
  4. Reduce the liquid to a syrup.
  5. Blend the cherries and syrup into a puree.
  6. Mix all ingredients in the thermoblender on setting 6 and blend until the mixture reaches 100°C.
  7. Strain the mixture and let it cool in the refrigerator.
  8. Spread the mixture over the stencil in the shape of a leaf and bake for about 90 minutes at a maximum of 105°C (to preserve the color).
  9. Remove the leaves from the oven and immediately press them into a silicone leaf mold to obtain the vein structure.
  10. Store the leaves in a sealed container with silicone granules.