Chefs Delight Beetroot Sponge Recipe by Michelin Star Chef Mohsine Korich

GoPlacesChefs Delight, GO PLACES MAGAZINE, Kenya, Recipes, WINE & DINE

BEETROOT SPONGE RECIPE

 

 

INGREDIENTS

  • 50 g powdered almond
  • 100 g red beets, cooked
  • 125 g egg whites, pasteurized
  • 80 g egg yolks, pasteurized
  • 50 g sugar
  • 65 g flour
  • 12 g beet reduction

 

PREPARATION METHOD

STEP 1:
Combine all ingredients in a blender and purée until fine.

STEP 2:
Push through a sieve and transfer to a 1/2-litre siphon.

STEP 3:
Aerate with two cartridges of laughing gas (N20).

STEP 4:
Take a number of paper cups and prick a hole in the bottom of each.

STEP 5:
Fill the cups to 1/3 with the batter and cook for 50 seconds in the microwave oven.

STEP 6:
Allow to cool upside-down and then remove by cutting the cups open with the scissors.
Serving suggestions

 

SERVING SUGGESTIONS 

  • As a basic ingredient in an amuse-bouche with multiple beetroot components.
  • For a crunchy variant, dry the sponge cake at 60°C.
  • As a component in a dessert, e.g. with red fruits.

 

Enjoy!

 

Recipe created by Michelin Star Chef Mohsine Korich

 

Michelin Star Chef Mohsine Korich Bio

Accomplished Chef with strong combination of culinary experience and management skills coupled with award-winning menu preparation background.

Extensive experience in food inventory planning, procurement, and management on both national and international levels. Thorough familiarity with wide assortment of international cuisine. Background in providing exceptional regional leadership while directing multiple chain stores simultaneously.

Areas of expertise include:

  • Restaurant Operations Management
  • Award-Winning Menu Creation
  • International Culinary Experience
  • Personnel Oversight / Management
  • Staff Training / Development
  • Customer Service
  • Cost Containment
  • Special Events Development
  • Quality Assurance
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