Raspberry & Beetroot Foam

Restaurateur
sosa - écume de framboise betterave
Raspberry & Beetroot Foam

Ingredients

2 g SOSA Soy Lecithin Powder 20 g Cane sugar 300 g Raspberry, Beetroot & Vanilla Juice

Mix the cane sugar and lecithin. Heat the water and raspberry, beetroot and vanilla juice. Sift on the sugar and lecithin mix, then bring to the boil.
Store in the refrigerator.
When you are ready to serve, pour the mixture through a fine sieve and use an immersion blender to whip up the surface until it has the texture of a mousse.
Collect the resulting foam and immediately place it on the dessert.

Note: This recipe cannot be frozen.

Raspberry, Beetroot & Vanilla Juice

Ingredients

155 g Raspberry juice 95 g Raw beetroot juice 6 g Lemon juice 3 g Fresh ginger juice 40 g Cane sugar 1,5 g Lemon zest 0,4 Vanilla bean

Pour all the juices into a saucepan, then add the sugar, lemon zest and scored vanilla bean.
Bring to the boil.
Store in the refrigerator.

Raspberry juice

Ingredients

515 g Frozen whole raspberries

Defrost the raspberries overnight in a bowl.
Use film to hermetically seal the raspberries in the bowl.
Put in the bain-marie and leave to cook for approx. 2 hours until the raspberries are mostly juice.
Sieve through a muslin or very fine sieve but do not press.

Javier Guillén
Chef’s tip
Javier Guillén

Lecithin makes foams’ air bubbles smaller.