Beetroot, Tomasu and crème cru

Crème cru

• 100 ml sugar water 1:1 (equal amounts of sugar and water)
• 60 ml Tomasu Soy Sauce
• 30 g glucose
• 1 l beetroot juice
• lemon juice to taste
• 10 g gelatin, soaked in cold water

Marinated Beetroot

• 2 red beetroots
• 400 ml olive oil
• 100 ml Tomasu Soy Sauce
• 100 ml raspberry vinegar
• 1 clove of garlic

Beetroot and Tomasu Syrup

• 500 g red beetroots
• 40 ml Tomasu Sweet Soy Sauce
• 1 star anise

Black Garlic Chips

• 150 g potato, cut into large pieces
• 1/2 teaspoon black garlic paste
• salt to taste
• Olive oil

Preparation Creme Cru

1. Heat the sugar water together with the glucose.
2. Dissolve the gelatin in the mixture.
3. Mix the mass with the beetroot juice.
4. Add the Tomasu Soy Sauce and lemon juice to taste.
5. Divide the mixture between two Pacojet or Frix-Air beakers.
6. Freeze to -18°C and churn twice to make ice cream.

Preparation of Marinated Beetroot

1. Cook the beetroots in salted water until tender and cool immediately.
2. Peel the beetroot and cut into desired shape (or cut them out finely).
3. Make a vinaigrette with olive oil, Tomasu Soy Sauce, raspberry vinegar, salt, and pepper.
4. Press the garlic and let it infuse in the vinaigrette.
5. Add the beetroot and let it marinate in the refrigerator for a few hours.

Preparation of Beetroot and Tomasu Syrup

1. Juice the beetroots, bring to a boil and reduce to about half.
2. Add the Tomasu Sweet Soy Sauce.
3. Simmer with the star anise until it becomes a thick syrup.
4. Be careful! The syrup appears thinner when hot than when cold.

Preparation of Black Garlic Chips

1. Cook the potato together with the black garlic until tender.
2. Mix with cooking liquid until a smooth, slimy mass forms.
3. Spread this mixture thinly on silicone mats.
4. Dry for several hours at 90°C.
5. When the potato is dry, immediately brush with a thin layer of olive oil.
6. The potato will now become transparent.
7. Dry until the chips are good (dry).

Serving Place a spoonful of raw cream in the center of a suitable plate. Place the marinated beetroot on top. Shape the ice cream with a spoon and place it on top. Dress the beetroot syrup next to it. Place the black garlic chips on top and the dish is ready to serve.