Cold beetroot ravioli with tofu and sweet pepper cream
Ingredients
Servings 1- filling for beetroot ravioli - 35 g
- balsamic sauce - 15 g
- clean beets. – 35 g
- green oil - 2 g
- salt flakes - 2 g
- ground black pepper peas - 5 g
- red bell pepper cream - 13 g
- thyme - 2 g
- garlic peeled - 5 g (clove)
- coriander - 1 g
- Bulgarian pepper - 500 g
- vermouth Martini extra dry - 20 g
- butter - 10 g
- vegetable oil - 10 g
- ground black pepper peas - 2 g
- salt - 2 g
- water - 100 g
- tofu cheese - 300 g
- Yuzu juice - 10 ml
- baked bell pepper - 35 g
- onion noodles - 3 g
- salt - 3 g
- ground black pepper - 1 g
- fresh beetroot - 400 g
- glucose syrup - 120 g
- cardamom - 2 g
- salt - 2 g
- balsamic cream - 5 g
- ground black pepper peas - 1
Cooking
Step 1
How to prepare red bell pepper cream: Bake pepper, peel. Then put all the ingredients in a saucepan and fry in oil. Add Martini, evaporate, add water, bring to a boil and beat with a blender, and then wipe.
Step 2
How to prepare balsamic sauce: mix fresh juice with glucose syrup and boil 2 times, add spices and balsamic cream at the end.
Step 3
How to prepare the filling for ravioli: mix the ingredients and knead until smooth
Step 4
cut the boiled beets into thin rounds and put them in them, wrap the pre-prepared filling, forming the ravioli themselves. Serve with red pepper cream, balsamic dressing and green butter.