BEET MERINGUE CANAPE

Techniques: EMULSIFICATION
Additives: METHYLCELLULOSE, XANTHAN GUM, AGAR-AGAR

INGREDIENTS

  • 3/4 cup (180 ml) beet brine 
  • 3/4 (180 ml) orange juice
  • 1.5 oz (30 g) green apples, sliced
  • 1.5 oz (30 g) feta cheese
  • 0.07 oz (2 g) METHYLCELLULOSE 
  • 1/2 sachet (0.5 g) XANTHAN GUM 
  • 1 sachet (2 g) AGAR-AGAR

DIRECTIONS 

BEET MERINGUE 

In a cylindrical container, use a hand blender to incorporate the canned beets, METHYLCELLULOSE and XANTHAN GUM into the beet brine.
Pour the preparation into the bowl of a mixer. Using the mixer’s whisk attachment, whip the mixture for 10 minutes as you would for a meringue.

ORANGE JELLY 

In a saucepan, bring the orange juice and AGAR-AGAR to a boil and continue boiling for 2 minutes. Remove from the stove and let sit for 5 minutes.
Pour the mixture onto a rectangular plate or a small baking sheet and refrigerate for 10 minutes.
Using a knife, cut the sheet of gelified orange juice into rectangular pieces.

SERVING SUGGESTIONS 

Garnish a slice of orange jelly with feta and apple slices and top it off with the beet meringue. 

 

 

PRODUCTS USED TO CREATE THIS PRODUCT

BEET MERINGUE CANAPE