Technique: EMULSIFICATION
Additives: SOY LECITHIN

INGREDIENTS 

• 2 cups (500 ml) cooking beets
• 2 red onions 
• 2 tbsp (60 ml) capers
• 10 dill pickles 
• 1 bunch tarragon 
• 1 tbsp (15 ml) mayonnaise 
• 1 tbsp (15 ml) whole grain mustard
• 2 tbsp (30 ml) Yorkshire sauce
• raspberry vinegar, to taste 
• salt + pepper, to taste 
• 2 apples
• 1/2 bunch kale 
• 1 celery rib 
• 1 sachet (2 g) SOY LECITHIN 
• caper berries, to taste 
• edible flowers, to taste 

DIRECTIONS 

BEET TARTARE

Finely dice beets, then combine with other tartare ingredients and set aside. 

APPLE & KALE FOAM 

Chop apples, kale and celery. Then, using a cold press juicer, extract juices and drain using a sieve to get rid of any clumps.
Transfer 1 ½ cups (375 ml) of filtered preparation to a rectangular, flat-bottomed bowl. Sprinkle in soy lecithin. using a hand blender, blend for 3 to 4 minutes, then let sit for 5 minutes.
To serve, collect foam using a spoon. If needed and to obtain more foam, repeat step 3.

ASSEMBLY 

To serve, arrange tartare and foam on plates, then decorate each plate with one caper berry and a few edible flower petals. 

PRODUCTS USED TO CREATE THIS RECIPE