Coconut-Beetroot Foam

A fine winter side or starter, this savoury coconut-beetroot foam is suitable for vegans, pescatarians and carnivorous steak lovers alike (in fact, the delicate beetroot foam pairs perfectly with a filet mignon!). Slightly tangy from the pickled beetroot and lime juice, the nutty flavour from the coconut milk creates a special kind of taste sensation that pairs well with a variety of dishes. 

Ingredients

• • 100 g pickled beetroot
  • 150 ml coconut milk 
  • 120 ml soy milk
  • 70 g coconut oil
  • 40 ml maple syrup
  • 1.5 limes, juiced
  • 1⁄8 tsp xanthan gum
  • Salt to taste

Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

1. 1. Briefly heat up the soy milk and coconut oil over low-medium heat, stirring continuously. 
   2. Pour the mixture into a blender, along with the pickled beetroot, coconut milk, maple syrup, lime juice, xanthan gum and salt and blend the ingredients well until you achieve a smooth consistency. 
   3. Strain the mixture into a cream dispenser, connect your Smartwhip and charge it to 17 bar. Disconnect your Smartwhip, shake the cream dispenser for 5-10 seconds to evenly distribute the gas, then set it aside for 15 minutes.
   4. Chill the coconut-beetroot foam in the fridge for 1-2 hours before serving.

Serving

Serve the coconut-beetroot foam in a verrine topped with a few sprinkles of coconut flakes for a ‘snow effect’, or as a sauce alongside a filet mignon, cauliflower steak or grilled fish.

Eager to use the Smartwhip system in your professional kitchen? Then buy your Smartwhip here! For more recipe inspiration, check out our recipes created by chefs, for chefs.