Red beet, Tomasu and crème cru

Name: Red beet, Tomasu and crème cru
Ingredients: 60 ml Tomasu soy sauce; 30 g Glucose; 1 l Beet juice; 100 ml sugar water (1:1); 1 units.items garlic clove; 500 g Red beets; 2 units.items Red beets; lemon juice to taste; 100 ml Tomasu soy sauce; 400 ml Olive oil; 10 g leaf gelatin, soaked in cold water; 40 ml Tomasu sweet soy sauce; 100 ml Raspberry vinegar; 1 units.items Star anise; 150 g Potatoes; Salt; Olive oil; 0.5 Black garlic paste

Delicious as an amuse-bouche.Recipe by Chef Torben Bouterse of Restaurant 1397.

Ingredients

60mlTomasu soy sauce

30gGlucose

1lBeet juice

100mlsugar water (1:1)

lemon juice to taste

10gleaf gelatin, soaked in cold water

1units.itemsgarlic clove

2units.itemsRed beets

100mlTomasu soy sauce

400mlOlive oil

100mlRaspberry vinegar

500gRed beets

40mlTomasu sweet soy sauce

1units.itemsStar anise

150gPotatoes

Salt

Olive oil

0.5Black garlic paste

Preparation

Heat the sugar water together with the glucose.
Dissolve the gelatin in it.
Mix the mass with the beet juice.
Add the Tomasu Soy Sauce and lemon juice to taste.
Divide the mixture between two Nina ice cream machine cups.
Freeze to -18°C and churn twice until it becomes ice cream.

Cook the beets in salted water until tender, then cool them immediately.
Peel the red beets and cut them into the desired shape (or cut them out nicely).
Make a vinaigrette from the olive oil, Tomasu Soy Sauce, raspberry vinegar, salt, and pepper.
Crush the garlic and let it infuse in the vinaigrette.
Add the red beet, let it marinate in the refrigerator for a few hours.

Juice the beets and reduce to about half.
Add the Tomasu Sweet Soy Sauce.
Cook with the star anise until a thick syrup forms.

Note: the syrup appears thinner when warm than when cold.

Cook the potato together with the black garlic until well done.
Blend the cooking liquid with a blender until smooth and slimy.
Spread this mixture thinly on silicone mats.
Dry for several hours at 90°C.
Immediately brush the dry potato thinly with olive oil.
The potato will now become transparent.
Dry until the chips are ready (i.e., dry).

Place a spoonful of crème cru in the center of an appropriate plate.
Place the marinated beet on top.
Shape the ice cream nicely with a spoon and place it on top.
Dress the beet syrup next to it.
Place the black garlic chips on top and the dish is ready to serve.
The creamy/tangy flavor of the crème cru pairs wonderfully with the Tomasu Soy Sauce and the red beet. A delicious vegetarian starter for the beginning of the Christmas menu.