{"id":27119,"date":"2022-11-10T16:32:44","date_gmt":"2022-11-10T15:32:44","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/beets-with-chewy-cherries-malt-and-pistachio-crumble-cream-cheese-beurre-noisette\/"},"modified":"2022-11-10T16:32:44","modified_gmt":"2022-11-10T15:32:44","slug":"beets-with-chewy-cherries-malt-and-pistachio-crumble-cream-cheese-beurre-noisette","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/beets-with-chewy-cherries-malt-and-pistachio-crumble-cream-cheese-beurre-noisette\/","title":{"rendered":"Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette"},"content":{"rendered":"<div class=\"vc_col-sm-8 vc_col-sm-offset-2 wpb_column vc_column_container\">\n<div class=\"vc_column-inner\">\n<div class=\"wpb_wrapper\">\n<div class=\"wpb_text_column \">\n<div class=\"wpb_wrapper\">\n<h3><strong>Serves 10 as a starter<\/strong><\/h3>\n<h3>Beets<\/h3>\n<ul>\n<li>8 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Medium sized red beets<\/li>\n<li>\u2013 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vegetable oil<\/li>\n<li>\u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Coarse salt<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Beets for juice<\/li>\n<li>0,5 bottle\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cherry beer<\/li>\n<li>2 tbsp\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Beetroot vinegar<\/li>\n<\/ul>\n<p>Rub the beets with oil and salt. Bake 5 hours at 160\u00b0C. Allow the beets to rest 30 mins. Grate the raw beets in a juicer and mix the juice with beer and vinegar. Peel the baked beets and cut them into smaller pieces. Fry the pieces in a saucepan and glaze them with the juice.<\/p>\n<h3><\/h3>\n<h3>Apple leather<\/h3>\n<ul>\n<li>500 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Apple<\/li>\n<li>3 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Long pepper<\/li>\n<li>2 sprig\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Lemon thyme<\/li>\n<\/ul>\n<p>Remove the core from the apples, cut the apples into pieces and fry them in a saucepan with long pepper until the apple caramelizes. Pluck the leaves from the thyme and add them. Mix to obtain a smooth cream and press the cream through a sieve. Spread the cream evenly onto a silicone sheet and dry in the oven at 100\u00b0C Cut out circles with a pastry cutter.<\/p>\n<h3><\/h3>\n<h3>Brown butter emulsion<\/h3>\n<ul>\n<li>100 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter Arla\u00ae<\/li>\n<li>50 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Vegetable oil<\/li>\n<li>2 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Egg yolks<\/li>\n<li>\u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Champagne vinegar<\/li>\n<li>\u2013\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<\/ul>\n<p>Brown the butter and add the oil. Allow the butter to cool to room temperature. Combine egg yolks, vinegar and salt. Add the oil slowly while whisking until the cream thickens. Season with salt and pour into a piping bag.<\/p>\n<h3><\/h3>\n<h3>Malt crumble<\/h3>\n<ul>\n<li>20 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Malt flour<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Ground almonds<\/li>\n<li>40 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Wheat flour<\/li>\n<li>3 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>60 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Butter<\/li>\n<li>1 msk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Honey<\/li>\n<\/ul>\n<p>Combine all ingredients to a dough. Flatten it onto a silicone sheet and bake for 15 min in an oven at 150\u00b0C. Stir occasionally to obtain an even coloration.<\/p>\n<h3><\/h3>\n<h3>Cream cheese<\/h3>\n<ul>\n<li>200 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sour cream Arla\u00ae<\/li>\n<li>1 tsk \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Salt<\/li>\n<li>30 g\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Horseradish<\/li>\n<\/ul>\n<p>Boil all ingredients together until the sour cream curdles. Press the cream cheese in a coffee filter and leave to drain until serving.<\/p>\n<p>&nbsp;<\/p>\n<h3>Garnish<\/h3>\n<ul>\n<li>50 ml \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Pistachios<\/li>\n<li>50 g \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Cheese Almn\u00e4s tegel<\/li>\n<li>1 dl \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Dried cherries (frozen cherries, dried overnight at 80\u00b0C)<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"featured_media":25416,"template":"","recipe_category":[],"course":[225,230,221,222],"season":[],"class_list":["post-27119","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-main-course","course-meat","course-starter","course-vegetables"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Beets with chewy cherries, malt and pistachio crumble, cream cheese, Beurre Noisette - 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