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

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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

Method

Beetroot Sponge

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