Beetroot whipped cream
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9 rates
Preparation : 10 min
Cooking : 0 min
Total time : 10 min Rest : 0 min
6 people
1 tsp Himalayan pink salt
0.5 cooked beetroot
200 ml double cream
Associated products
RECIPE STEPS
1
Refrigerate the cream and the whisk for at least 30 minutes before starting.
2
Finely chop the cooked beetroot and push through a fine mesh wire strainer to obtain a pulp.
- 0.5 cooked beetroot
3
Cool the metal bowl by placing a few ice cubes in it and running the program.
Crushed ice
01:00 / Auto /
4
Empty it and then wipe it thoroughly.
5
Fit the whisk and pour the cream into the bowl, Remove the cap and run the program.
- 200 ml double cream
Expert
02:30 / 7 / __°C
6
Depending on the type and temperature of cream used, it may be necessary to restart the program for a couple of minutes; watch carefully so that the cream does not become butter.
Expert
02:00 / 7 / __°C
7
When the cream starts to thicken and hold its shape, add the salt and beetroot pulp.
Run the program.
- 1 tsp Himalayan pink salt
- 0.5 cooked beetroot
Expert
00:05 / 7 / __°C
8
Place the whipped beetroot cream in a piping bag fitted with a fluted nozzle.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
