Beetroot Sponge, Spinach and Onion Purée, Buttermilk Labne, Dill and Cucumber Granita, Buchu

Name: Beetroot Sponge, Spinach and Onion Purée, Buttermilk Labne, Dill and Cucumber Granita, Buchu
Ingredients: 1 g xanthan gum; 2 g salt; 10 g unsalted butter; 5 g white wine vinegar; 1 pinch salt; 10 g dill, stems removed; 50 ml beetroot juice; ½ gelatine leaf; Salt, to taste; ½ onion, thinly sliced; 125 ml single cream; 50 g panko crumbs; 10 g beetroot powder; 150g cucumber, diced; 200 g fresh buchu, leaves picked off the stems; 100 g baby spinach; 500 ml buttermilk

Preparation info

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

The much underrated beetroot is one of my favourite ingredients to work with. Its earthiness is lifted by dusting it with buchu power – an incredible indigenous Cape herb.

Ingredients

Beetroot Sponge

½ gelatine leaf
50 ml beetroot juice
1

Dinner
Starter
Vegetarian

Method

Beetroot Sponge

Place the gelatine in a small bowl with ice water and set aside
Place the juice and salt in a small saucepan and bring to the boil. Remove from the heat and add the softened gelatine leaf.
Place a fine strainer over a medium mixing bowl and strain the beetroot mixture. Take a medium b