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Beetroot whipped cream

Beetroot whipped cream Cook Expert

Preparation : 10 min Resting : -
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Serves 6 :
200 ml whipping cream
(minimum 30% fat content)
1 tsp Himalayan pink salt
½ cooked beetroot
1Refrigerate the cream and the whisk for at least 30 minutes before starting.
2Finely chop the cooked beetroot and push through a fine mesh wire strainer to obtain a pulp.
3Chill the metal bowl: put a few ice cubes into it, run the CRUSH programme, empty then dry thoroughly. Fit the whisk, pour the cream into the bowl, remove the cap from the lid and run the EXPERT programme (without heating) for 2 minutes 30/ speed 7. Depending on the type and temperature of cream used, it may be necessary to restart the programme for a couple of minutes; watch carefully so that the cream does not become butter. Traces of the whisk will appear on the cream when it is firm. Add the salt and beetroot pulp; restart the programme for 5 seconds to combine.
4Place the whipped beetroot cream in a piping bag fitted with a fluted nozzle.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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