België (nl)
Stroopwafel of beetroot, goose liver and sea buckthorn gel.
This recipe is featured in the masterclass ‘Beer & bites | Powered by Bier&Co’ with Rick Kempen.
This dish consists of a gaufrette of red beet, foie gras, and a sea buckthorn gel.
Tip: pair this dish with a Rodenbach Classic.
Ingredients
3.2gAgar
120gMonin cane sugar syrup
220gsea buckthorn purée
4gcitras spherification
Olive oil
ficelle of foie gras
red beet gaufrette
Preparation
- Mix the sea buckthorn puree with cane sugar syrup, citras, and agar.
- Bring the ingredients to a boil while stirring.
- Pour into containers and let cool until set into a jelly.
- Put the jelly in the food processor and blend until smooth, making sure there are no jelly pieces left.
- While blending, add a little olive oil to the jelly until a creamy gel forms.
- Cut a slice of foie gras ficelle and place it on a red beet gaufrette.
- Pipe the sea buckthorn gel on top.
- Finish the stroopwafel with another red beet gaufrette.
