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The Caterer

Beetroot pàté de fruits

11 September 2006
Beetroot pàté de fruits


Beetroot pàté de fruitsIngredients

1 litre raw beetroot juice
100g white caster sugar
28g pectin
1kg Billington's golden caster sugar
227g glucose
40g tartaric acid (mixed with 10ml of water to dissolve)

You will need a tray measuring 290mm x 490mm x 30mm deep lined with greaseproof paper.

Method

Put beetroot juice in a pan on the stove. Mix together thoroughly the white caster sugar and the pectin. Add this mix to the beetroot juice, while whisking constantly. Then add the sugar and glucose. Cook until temperature reaches 108°C exactly. (If it is less than this it won't gel, and if it is any higher than this it will set like a brick.) When it reaches 108°C add the tartaric acid while still whisking. Pour into your pre-lined tray. When set, cut into strips and roll in golden caster sugar.

NOTE: To make the beetroot juice, Blumenthal blends 25kg of beetroot, peeled, in a food processor with a little added water. The resultant mash is pressed over a chinois until he obtains 4.4 litres of liquor.
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Cook the mixture until it reaches 108°C and add the tartric acid.Pour into a tray.Once set, cut into strips.Roll in caster sugar.
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