Directions
- 1Boil beetroots in a pot on the cooktop.
- 2Peel the cooked beetroots.
- 3Blend beetroots with sugar and pectin.
- 4Spread the beetroot mixture onto a mold using a spatula.
- 5Use a heat gun to dry the beetroot sheets.
- 6Assemble the origami flowers by stacking the beetroot shapes.
- 7Prepare the herb.
- 8Prepare the foam.
- 9Place the herb, beetroot puree and the scallop on a plate.
- 10Add the black truffle.
- 11Finish the dish by placing the origami flower on top.
Ingredients
- 4 beetroots
- 100 g sugar
- 10 g pectin
- 100 ml water
- 3 sauce
- 1 herb
- 1 foam
- 1 scallop
- 1 black truffle
Equipment
potcooktopblenderspatulamoldheat gun
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