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Easy
By Sat Bains
Published 2012
Mix the beetroot juice with the vinegar and season with the salt.
Set up a stand mixer with the whisk attachment. Fill half the bowl with liquid nitrogen. Start whisking on a slow speed. Pour the beetroot juice into the nitrogen in 1 steady stream. Follow this with the goats’ milk, adding a little more nitrogen if necessary. Place in a container and store in the freezer until needed.