Beetroot Sponge
EVERYDAY GOURMET
Beetroot Sponge (makes 20) Ingredients
Equipment Required
300g Egg white 60g Caster sugar 60g Almond meal 50g Plain flour 30g Yoghurt, thick 30g Fresh As Beetroot Powder
20x disposable plastic drinking cups 1x electric blender 1x 750ml siphon charge cream whipper 3x N2O charges 1x 1000w microwave
Place all ingredients into a blender and blitz well till smooth, approx. 3 minutes. Strain the mixture through a sieve and pour into a medium siphon, charge with 3 N2O charges, shaking vigorously between each charge. Place three cuts into the base of the plastic cups and lightly spray with canola oil. Discharge the mixture into the prepared cups up to half way. Cook each cup individually for 45 seconds on high in microwave. Remove from the oven and invert onto a wire backing rack allowing them to cool in the cup before carefully extracting.
Rose Scented Yoghurt 100g Yoghurt, thick 15g Rose water Mix all ingredients together and reserve in the fridge.
To Serve Place a dollop of rose scented yoghurt on centre of plate. Arrange pieces of beetroot sponge around yoghurt. Dust the sponge with beetroot powder. Scatter Fresh As Strawberry Slice around the plate. NB: For a more detailed version go to www.fresh-as.com Photography by Ari Hatzis
www.fresh-as.com