900 grams | beetroot juice |
20 grams | balsamic vinegar |
50 grams | flour |
50 grams | rice flour |
25 grams | corn starch |
1 | egg |
3 grams | salt |
First bring the beetroot juice to a simmer and let it reduce till it weighs 280 grams. Now add the balsamic vinegar and then let it cool down completely. Then add the flour, the rice flour, the corn flour, the egg and the salt. Now blend this till it’s a smooth batter. Then let it rest for at least 1 hour in your fridge. After that heat up some frying oil till it’s 170 degrees Celsius and also put in your pie tee stamp to heat it up. Once the oil is hot gently mix it with a whisk. Then take the stamp and gently press it in the batter. Now transfer it into the hot oil and fry it for 30 seconds. Then the pie tee should let go from the stamp. Deep fry it till the pie tee stop bubbling. Then repeat this process with the remaining batter. Keep them dry and covered for later.
Here I serve it with a north sea crab salad, confit fennel, a yuzu gel, nasturtium and fennel flowers.