Beetroot Sponge

EVERYDAY GOURMET

www.fresh-as.com

Ingredients Equipment Required 300g Egg white 20x disposable plastic drinking cups60g Caster sugar 1x electric blender60g Almond meal 1x 750ml siphon charge cream whipper50g Plain flour 3x N2O charges30g Yoghurt, thick 1x 1000w microwave30g Fresh As Beetroot Powder

Place all ingredients into a blender and blitz well till smooth, approx. 3 minutes.

Strain the mixture through a sieve and pour into a medium siphon, charge with 3 N2O charges, shaking vigorously between each charge.

Place three cuts into the base of the plastic cups and lightly spray with canola oil.

Discharge the mixture into the prepared cups up to half way.

Cook each cup individually for 45 seconds on high in microwave.

Remove from the oven and invert onto a wire backing rack allowing them to cool in the cup before carefully extracting.

Rose Scented Yoghurt

100g Yoghurt, thick15g Rose water

Mix all ingredients together and reserve in the fridge.

To Serve

Place a dollop of rose scented yoghurt on centre of plate.

Arrange pieces of beetroot sponge around yoghurt.

Dust the sponge with beetroot powder.

Scatter Fresh As Strawberry Slice around the plate.

NB: For a more detailed version go to www.fresh-as.com

Photography by Ari Hatzis

Beetroot Sponge (makes 20)