Crispy beetroot

Recipe recommendation from star chef Peter Maria Schnurr

Peter Maria Schnurr is the star chef of “FALCO”, at the Westin Hotel in Leipzig

“For me, there is currently no alternative to Royal Caviar in terms of creaminess, perfect salt ratio, nuttiness and the consistency of the grain. Simply top-shelf!”

Star chef Peter Maria Schurr

Ingredients for “Crispy beetroot”

Beetroot

  • 20 g sugar
  • 5 g glucose
  • 150 g beetroot puree

Coconut

  • 400 ml coconut Crème Savoy
  • 3 leaves gelatine
  • 1 cartridge Isi Siphon
  • salt, cayenne pepper

Variation sour cream foam

  • 2 sheets gelatine
  • 300 g sour cream
  • 200 g crème fraîche
  • Lime juice
  • Salt, cayenne pepper
  • 10 g caviar

Preparation

Beetroot

Boil sugar and glucose to caramel, add beetroot puree. Boil briefly, chill and leave to infuse for 24 hours. Then spread the mixture thinly onto a silicone mat, using a template if necessary, and shape into the desired form. Bake at 150 °C for approx. 30 minutes and form a hollow body while still warm.

Coconut

Season the coconut Crème Savoy with salt and cayenne pepper and thicken with 3 leaves of gelatine. Fill into a siphon.

Variation: Sour cream foam (instead of coconut)

Soak 2 leaves of gelatine, squeeze out and dissolve in a little warm water. Stir 300 g sour cream into it and add crème fraîche. Season with a squeeze of lime juice, salt and cayenne pepper and pour into a siphon. 3 cylinders of crispy beetroot per person, draped with 10 g caviar each, serve with coconut or sour cream foam.