Perfect as an aperitif or with coffee
A recipe from Cati Pieras. Ingredients for 4 persons
- 4 gelatine leaves
- 200 g milk chocolate coating
- 100 g cream
- 300 g beetroot (cooked and diced)
- Salt and pepper
- Flor de Sal d'Es Trenc Beetroot
Step 1: Soaking and melting
Soak the gelatine in very cold water. Melt the milk chocolate in a water bath or microwave at low power.
Step 2: Boil and puree
Bring the cream to the boil with a pinch of salt and pepper, remove from the heat, add the beetroot and puree with a hand blender.
Step 3: Mix and allow to cool
Heat a small part of the cooked beetroot in a pot and add the gelatine leaves while stirring gently.
Add the rest of the purée and place the mixture in a square bowl about one centimetre high so that it can be cut into squares. Leave to cool for one hour.
Step 4: Wrap in chocolate
Cut the firm dough into squares, stick the skewers or chopsticks in and bathe in the melted chocolate. Then place the skewers on aluminium foil or baking paper and place in the fridge.
Step 5: The final touch
Sprinkle with Flor de Sal d'Es Trenc Remolacha before serving. The salt enhances both the taste of the beets and the flavour of the chocolate.