Preparation

RED BEETS MASH

1. Ingredients:
   200 g peeled red beet / 20 ml Pedro Ximénez Sherry

2. 1. Slice the peeled beets and vacuum with the sherry, cook for 40min in a water bath. Purée cooled.

RED BEETS BISCUIT

1. Ingredients:
   16 g Grated rice waffle / 25 g of Teff flour / 0.6 g of salt / 0.3 g Raz el Hanout / 50 g of eggs / 50 g of granulated sugar / 25 g ml grapeseed oil / 25 ml of olive oil / 65 g of red beet puree

2. Mix the finely grated rice waffles with Teff flour, salt and Raz el Hanout.

3. Whisk eggs with half of the crystal sugar.

4. Mix the oils and the second part of sugar and beetroot puree together.

5. Then mix the eggs with the beet pulp first, afterwards fold in the dry ingredients.

6. Spread on a baking tray and bake at 175°C for approx. 15 minutes.

7. Cool and cut rings with a diameter of 5.5 cm (outside) and 2 cm (inside) cut out.

HEMP GRANOLA

1. Ingredients:
   27 ml maple syrup / 45 ml of olive oil / 8 g Demerara raw sugar / 25 g quinoa puffed / 25 g sunflower seeds / Puffed 10 g amaranth / 30 g of hemp seed unpeeled / 18 g barberry

2. Heat up maple syrup, olive oil and sugar together, stir all ingredients except the barberries. and in the oven at 140 ° C approx.

3. Roast for 20 minutes; 3. Mix overcooled with the barberries and store.

ELDERBERRIES VINEGAR

1. Ingredients:
   50 g elderberries / 60 ml apple cider vinegar / 50 g of granulated sugar.

2. Crush the elderberries with vinegar and sugar and store in a container for about 3 weeks at room temperature, covered with a cotton cloth.

JELLY LAYER

1. Ingredients:
   150 ml of water / 15 g of sugar / 9 g Vegetal Sosa (vegetarian gelatin)

2. Boil together and use as a sphere coating.

ELDERBERRIES BALLS

1. ingredients:
   150 ml elderberry vinegar / 1 g of xanthan gum / 75 ml of soda water

2. Heat vinegar with xanthan gum, cool over with soda and fill in hemispherical forms and freeze. Approximately 1.5 cm in diameter.

3. Then coat with the jelly layer.

BENI WILD FOAM

1. Ingredients:
   200 g of original beans Beni Wild / 140 ml of cream / 2 g Maldon Smoke Salt / 150 g Egg white, pasteurized / 1 pc. ISI cream capsule

2. Melt the chocolate, bring the cream to a boil, add salt to the chocolate and emulsify.

3. Add the egg whites and fill in the siphon.

4. Rest for one hour and charge with an ISI capsule.*

5. Cool down.

RED CABBAGE

1. Ingredients:
   300 g red cabbage / 100 ml of water / 250 g of orange juice / 75 g of granulated sugar / 1 orange peel / 1/2 pc Ceylon cinnamon stick / 1/2 vanilla pod / 10 g of sour cherries, dried

2. Finely chop the red cabbage and cook it softly, covered with the remaining ingredients. Remove cinnamon, vanilla and orange peel.

RED CABBAGE SORBET

1. Ingredients:
   225 g of water / 3 g of Pectagel Rose / 5 g of Szechuan pepper / 1 St. Cardamom Purple / 500 g of cooked red cabbage / 100 g elderberry vinegar

2. Heat the water briefly with Pectagel, Szechuan pepper and cardamom.

3. Pour and strain.

4. Mix with the red cabbage and season with the elderberry vinegar.

5. Freeze the mass and pass several times to produce a homogeneous sorbet mass.

BRUSSEL SPROUTS

1. Ingredients:
   100 g of carbon sprouts / 250 ml of water / 360 g of beet juice / 150 g of salt / 110 g of sugar / 170 ml of apple cider vinegar / a little raspberry vinegar / a little bit of hemp seed oil

2. Peel, wash and sort brussel sprouts into leaves.

3. Bring water, 250 g red beet juice and 150 g salt to a boil and cool, the salt should be completely dissolved in it.

4. Place the raw cabbage sprouts in a Rex jar and cover completely with the saline solution.

5. Allow to set for at least 3 weeks at room temperature, then rinse the leaves and place in the sweet vinegar stock.

6. Boil 110 g of beetroot juice with sugar, mix with the vinegar until it is overcooled and store again in a glass cover the cabbage sprouts for another 2 weeks.

CHOCOLATE BROWNIE

1. Ingredients:
   75 g of butter / 40 g of granulated sugar / 50 g of glucose syrup / 2 eggs / 10 g of powdered sugar / 60 g of Original Beans Cusco / 20 g rice flour / 5 g of cocoa powder / 20 g of cocoa beans breakage

2. Beat the butter with granulated sugar and glucose, drain with egg yolk, stir in the melted couverture and the dry ingredients, whipped with icing sugar.

3. Add the egg whites, spread 1 cm thick and bake at 190 ° C for about 8 minutes. Overcooked, crumble and leave to dry.