Layers of adzuki bean tuile, black sesame jelly, olive biscuit, orange jelly and beetroot tuile.
I was on my own this weekend so to keep myself entertained I decided to play around in the kitchen. I picked up some China Grass (Faluda) from the Asian supermarket a while back but have never got round to using it. I whipped up an orange jelly using the juice of a freshly squeezed orange boiled with a tablespoon of ground Faluda. I also gloopified some sesame paste with it. I created some Heston inspired beetroot tuiles & olive biscuits, and thought I’d make some adzuki bean tuiles whilst the oven was still on…
Came up with a rather unusual looking dessert…beetroot tuiles are really yummy & simple to make
Blumenthal’s Beetroot Tuiles: Puree together 300g cooked beetroot with 80g icing sugar.
Pour into sieve and allow to sit for a few minutes to strain off the excess juices.
Spread through tuile stencil & bake GM1 for 1hB
Beetroot Tuile & Olive Biscuit