Beetroot, Tomasu and crème cru

Crème cru

• 100 ml sugar water, 1:1 (same amount water and sugar)
• 60 ml Tomasu Soy Sauce
• 30 g glucose
• 1 l beetroot juice
• Lemon juice to taste
• 10 g gelatin, soaked in cold wate

Marinated beetroot

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

Beetroot and Tomasu syrup

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

Black garlic chips

• 150 g potato, cut into large pieces
• 1 half tablespoon of black garlic paste 
• Salt
• Olive oil

Preperation Crème cru

1. Heat the sugar water together with the glucose.
2. Dissolve the gelatin into the mixute
3. Mix the mass with the beet juice.
4. Add the Tomasu Soy Sauce and lemon juice to taste.
5. Divide the mass over two Pacojet or Frix-Air cups.
6. Freeze to -18°C and turn twice to ice.

Preperation Marinated beetroot

1. Boil the beets in salted water until tender, then let them cool immediately.
2. Peel the beetroot and cut them into the desired shape (or cut them out nicely).
3. Make a vinaigrette from the olive oil, Tomasu Soy Sauce, raspberry vinegar, salt and pepper.
4. Crush the garlic and let it soak into the vinaigrette.
5. Add the beetroot, let the beetroot marinate in the refrigerator for a few hours.

 Beetroot and Tomasu syrup

1. Juice the beets and bring to a boil and reduce by about half.
2. Add the Tomasu Sweet Soy Sauce.
3. Boil with the star anise to a thick syrup.
4. Watch out! The syrup appears thinner warm than cold.

Preperation Black garlic chips

1. Boil the potato together with the black garlic until thoroughly cooked.
2. Blend with cooking liquid until a smooth, slimy mass is obtained.
3. Spread this mass thinly on silicone mats.
4. Dry for several hours at 90°C.
5. When the potato is dry, immediately brush it with a thin layer of olive oil 
6. The potato now becomes transparent.
7. Dry until the chips are good. (dry)

Plating

Place a spoonful of crème cru in the center of a suitable plate. Place the marinated beetroot on top. Pull the ice cream into shape 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.