Photography recipe
Fotografía Chef Signature Chef

 METHOD

  1. Marinate the finely sliced beet root and rhubarb with their vinaigrettes. Form nice rolls from the vegetables.
  2. Then whisk the eggwhite together with the sugar until it is stiff. Put it in a plastic bag and put it on top of the vegetables.
  3. Then burn the egg white with a gas burner.
  4. At least, pour some sweet beet root juice on the...

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 METHOD

  1. Marinate the finely sliced beet root and rhubarb with their vinaigrettes. Form nice rolls from the vegetables.
  2. Then whisk the eggwhite together with the sugar until it is stiff. Put it in a plastic bag and put it on top of the vegetables.
  3. Then burn the egg white with a gas burner.
  4. At least, pour some sweet beet root juice on the plate.

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Ingredients 4 persons
  • 1 beet root grilled and finely sliced
  • Lemon juice
  • Sugar syrup
  • 2 rhubarbs marinated with a vinaigrette from sugar and their own juice
  • 200g egg white
  • 200g sugar
  • Beet root pwder
  • Sweet beet root juice.
Recipes. The Cook & Chef Institute