How Russian cooks interpret international delicacies: Parfait with raspberries and beetroot (RECIPE)

Chef Andrei Shmakov shares an uncommon model of a well-known French dessert. We’re positive you’ll like it, even for those who don’t like beetroot!

With regards to Russian and Baltic delicacies, Andrei Shmakov, who owns two gastro bars in Estonia, is a virtuoso. In his newly opened Savva restaurant within the constructing of Moscow’s legendary Metropol Resort, the place he works as a chef, greens are a centerpiece. A sublime instance is beetroot parfait with raspberries and chocolate.

“I performed round with completely different flavors,” says Andrei about his beetroot-based parfait. “Beetroot goes very effectively with raspberries, tarragon and vanilla, so we mixed all these components. Then, so as to add some bitterness, we made a chocolate sponge cake. In consequence, you’re feeling the raspberry taste with the tang of recent beetroot and a contact of bitterness from the biscuit.”


Serves 4 individuals:

Chocolate biscuit – 230 g

  • Flour – 100 g
  • Cocoa – 25 g
  • Baking soda – 2 g
  • Salt – 1 g
  • Sugar – 120 g
  • Hen egg – 1 computer
  • Butter – 25 g
  • Olive oil – 25 g
  • Milk – 100 g
  • Apple cider vinegar – 2 g

Parfait – 250 g

  • Cream – 150 g
  • Gelatin – 2.5 sheets
  • Recent beetroot – 80 g
  • Sugar – 35 g
  • Hen egg – 3 pcs
  • Vanilla pods – 0.5 sticks

Raspberry-tarragon lemonade – 1 L

  • Recent frozen raspberries – 600 g
  • Tarragon – 30 g
  • Sugar – 300 g
  • Water – 350 l
  • Lemon – 100 g

Raspberry-tarragon gel – 100 g

  • Raspberry-tarragon lemonade – 100 ml
  • Agar-agar – 2 g

Raspberry sorbet – 50 g

put together:

1. Chocolate biscuit

Beat the eggs with sugar. Combine the flour with all dry components for the biscuit, mix with the combination of crushed eggs and sugar, and add melted butter, milk and vinegar. Stir till clean. Bake within the oven at 160°C for 20 minutes.

2. Parfait

Warmth the cream with the vanilla pods. Add the recent beetroot and eggs crushed with sugar. Carry to a temperature of 82°C, then add within the beforehand soaked gelatin. Cool the combination in a bowl of ice, stirring continually, then pour right into a mould and place within the fridge till utterly exhausting (about three hours).

3. Raspberry-tarragon lemonade

Make syrup with sugar, water, lemon and tarragon. Depart to face for at the least 2 hours. Pressure, add the raspberries, beat with a blender and pressure once more.

4. Raspberry-tarragon gel

Warmth lemonade with agar-agar for 3 minutes, cool and beat with a blender.

5. Serving

Lay the beetroot parfait on the chocolate sponge cake with the raspberry-tarragon gel and berry sorbet on high. Ideally raspberry sorbet, however strawberry or blackcurrant will do.

READ MORE: 10 Russian beetroot dishes worth trying at least once in your lifetime

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