Beetroot and Cicioni “Tower” with beetroot Mayonnaise

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Serves for

4 people

  • 2 large steamed beetroots

  • 1 CICIONI (160 g)

  • 30 ml water

  • 5 ml agave nectar

  • 1 bunch fresh wild fennel

  • a few drops fresh lemon juice

  • 1 square food mould (base approx. 4cm, height 4 cm)

For the vegetal beetroot Mayonnaise:

  • 100 g unprocessed soy or almond milk

  • 15 g lemon juice

  • 1/2 tsp. old-fashioned mustard

  • 1/2 tsp. brown sugar (optional)

  • 5 g salt

  • 150 g organic deodorized corn or sunflower oil and 30 g extra vergin olive oil

  • grated zest of half a lemon

  • dried beetroot powder

  • 1 piping bag with 1.2 cm diameter smooth nozzle

To Decorate:

  • wild fennel tips

  • dried beetroot powder

  • aromatic greens (e.g. cress)

  • 4 sliced dried pear and orange

DIRECTIONS

FOR THE BEETROOT AND CICIONI “TOWER”

Cut the beetroot into 0.5 cm-thick slices (with a mandoline slicer if possible) and use a mould to create squares with 4 cm sides. Sprinkle a couple of drops of lemon juice over the slices and put them to one side.

Blend the CICIONI with an immersion blender and 30 ml water, 5 ml agave and a few drops of lemon juice. Chop the fresh wild fennel and add. Mix the cream, cover it and put to one side.

Build the tower by placing 4 slices of beetroot and 3 layers of the CICIONI cream in alternate layers in the mould, using one teaspoon of cream on each layer and flattening it down well before placing the slice of beetroot on top of it. When all the layers have been made, carefully remove the mould from the tower and repeat the process with the others. The towers can be made the day before and stored in the refrigerator in an airtight container.

FOR THE BEETROOT MATONNAISE

Pour the milk into the beaker of the immersion blender with the lemon and mustard and blend. Start drizzling the oil into the mixture and continue blending until it reaches the desired consistency (1 – 3 minutes). Add the grated lemon zest, beetroot powder, ½ teaspoon of sugar and salt to taste.

TO SERVE

Decorate the towers with swirls of mayonnaise, wild fennel and a slice of dried pear or orange. Serve cold with rounds of crunchy bread.

2018-01-12T17:11:55+00:00