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: ½ gelatine leaf; 50 ml beetroot juice; 1 pinch salt; 500 ml buttermilk; 200 g fresh buchu, leaves picked off the stems; 150g cucumber, diced; 100 g baby spinach; 2 g salt; 1 g xanthan gum; 10 g dill, stems removed; ½ onion, thinly sliced; 10 g unsalted butter; 125 ml single cream; Salt, to taste; 10 g beetroot powder; 5 g white wine vinegar; 50 g panko crumbs

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

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