Beetroot savarin
What you need
Ingredients
125 g / 4,4 oz of baking flour
80 g / 2,8 oz of sugar
4 g / 0,1 oz of salt
4 g / 0,1 oz of baking powder
3 g / 0,1 oz of baking soda
125 g / 4,4 oz of cooked beetroot
25 g / 0,9 oz of butter
80 g / 2,8 oz of sunflower oil
20 g / 0,7 oz of red vegetable food colouring, in powder or gelatin form
40 g / 1,4 oz eggs (approx 1 egg)
7 g / 0,25 oz of vanilla essence
50 g / 1,8 oz of milk
For the shiny icing:
5 g / 0,2 oz of unflavoured gelatin
70 g / 2,5 oz of orange juice
100 g / 3,5 oz of icing sugar
75 g / 2,6 oz of white chocolate
Orange peel
30 g / 1,1 oz of liquid cream
Así puedes prepararlo
Preparing the savarin:
1. Preheat the oven at 190ºC/374ºF.
2. Cook the beetroot, leave to cool and set aside.
3. Sift the flour, mix with the sugar, salt, baking powder and baking soda, and set aside.
4. Mash the beetroot and beat for 4 minutes with the butter, egg, vanilla, oil and food colouring. Add the previous mix and beat for 2 more minutes.
5. Heat the milk, add it at the end of the preparation and beat for 2 more minutes.
6. Pour the mix in the mold and bake for 30-35 minutes at 190ºC/374ºF. Allow the savarin to settle for an hour before unmolding.
Preparing the shiny icing:
7. Hydrate the gelatin in a bit of orange juice and set aside.
8. Melt the white chocolate with the cream, the remaining orange juice and mix well with the icing sugar.
9. Heat the gelatin with the orange juice for 1 minute in a microwave and add it to the melted chocolate.
10. Blend it well in a blender to avoid lumps, strain it and allow to settle at room temperature.
11. Leave the savarin to cool for 30 minutes in the fridge, decorate it and serve.
