beet with chocolate and olive oil

ingredients

4 people

For the beet veil

1 cooked beetroot

salt

sugar

For the olive oil truffle

225 g cream

50 g glucose

340 g dark chocolate

80 g virgin olive oil

In addition

1 tablespoon virgin olive oil

method

For the beet veil

Thoroughly mash the beet to a purée. Add a pinch of salt and sugar. Spread it in a circle between two sheets of paper, forming a thin layer, and leave to dry at 60°C. Once dried, remove the papers.

For the olive oil truffle

Chop the chocolate and slowly add it to the hot mixture of previously boiled cream and glucose, in order to absorb it. At the last moment, add the olive oil.

Rub the veils with olive oil to add brightness. Wrap half a tablespoon (soup spoon) of olive oil truffle in each veil. Serve at room temperature.