receta remolacha con espuma de yogur

Beet with yogurt foam


Beet sponge cake

30 g butter ointment
40 g brown sugar
1 egg
40 g flour
1 orange
1g cinnamon
8 g baking powder
1 pinch of salt
10 g grated coconut
60 g grated beets
1 pinch of extra butter
1c/s of beet juice

Beet sauce

50g gr of beet juice
50g of sugar

Quescrem culinary yogurt foam

250g of Culinary Yogurt
200g milk
25g sugar

Diced beets

50g beet juice
50g sugar
Beet cubes of 1cm

Beet tile

1 egg white
40 g sugar
20 g flour
25 g butter
20 g cooked beets



Beet sponge cake

In a large bowl, finely grate the orange zest. In a separate bowl, beat the egg with the brown sugar. Add the flour, cinnamon, baking powder, salt, coconut, beet juice and butter. Mix firmly until the ingredients are integrated. Add the beets and grated orange, mix. Pour the batter into a greased baking pan with a little butter. Bake at 165 ºC for 45 min.


Culinary yogurt foam

Mix the Quescrem culinary yogurt, milk and sugar. Strain and fill the siphon, add two charges of gas.


Diced beets

Cook the beet cubes with the sugar and beet juice over low heat for 5 minutes. Reserve the beet cubes and reduce the juice until it has a consistency.


Beet tile

Mix the egg white with the sugar and the cooked beet, mash. Add the flour and melted butter, mix and let stand for 30 minutes in the refrigerator. Spread on a silpat or baking paper and bake at 170ºC for about 8 minutes.


Brush the center of the plate with the beet sauce, place an ingot of sponge cake in the center of the plate and the beet cubes around it, add three dots of yogurt foam on the plate and place the beet tile in several pieces.

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