Name: Smoked Beetroot Air with Goat Cheese Snow
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 servings
Cuisine: Modern European cuisine
Ingredients: 250 ml beetroot juice (freshly juiced, pulp removed); 0.5 tsp liquid smoke (food-grade); 1 g agar-agar (powdered); 1 g lecithin (soy or sunflower lecithin, powdered); 0.5 tsp salt; 100 g goat cheese (firm type, chilled or frozen); microgreens

Plump, deep purple smoked beetroots form a vibrant base beneath a delicate, airy foam, topped with a dusting of creamy goat cheese snow and fresh dill sprigs.

Experience an ethereal delight with this Smoked Beetroot Air, a vibrant crimson cloud infused with subtle smokiness, balanced by the delicate whisper of goat cheese snow. This unique Molecular Gastronomy dish challenges perceptions, transforming familiar flavors into an airy spectacle ideal for a sophisticated appetizer. We employ a siphon to create a light foam from lightly smoked beetroot juice, stabilized with agar-agar. The goat cheese undergoes a transformation into fine, visually striking flakes resembling snow, achieved through careful freezing and grating. The result is a stunning presentation that dissolves on the tongue, leaving behind a complex interplay of earthy, smoky, and tangy notes, showcasing the playful innovation of molecular cuisine.

Preparation time: 45 min
Cooking time: 10 min
Total time: 55 min
Servings: 4

Instructions

Prepare Goat Cheese Snow

1Place the goat cheese in the freezer for at least 30 minutes, or until completely firm. This will make it easier to grate into a snow-like consistency.
2Using a microplane or fine grater, carefully grate the frozen goat cheese directly onto a plate or into a small chilled bowl. Set aside in the refrigerator or freezer until ready to serve.

Prepare Smoked Beetroot Air Base

1Combine the beetroot juice, liquid smoke, agar-agar, and salt in a small saucepan. Whisk thoroughly to ensure agar-agar is well distributed.
2Bring the mixture to a gentle boil over medium heat, stirring constantly, then reduce heat and simmer for 2 minutes to fully activate the agar-agar.
3Remove from heat and let cool slightly for about 5 minutes. Stir in the lecithin powder until fully dissolved. The mixture will still be warm.

Aerate and Serve

1Pour the beetroot mixture into a culinary siphon (whipping siphon). Secure the lid and charge with one N2O cartridge. Shake well.
2Dispense the smoked beetroot air onto individual serving plates, creating a vibrant, airy cloud.
3Delicately top the beetroot air with a generous sprinkle of the prepared goat cheese snow. Garnish with microgreens if desired, and serve immediately.

Instructions

Prepare Goat Cheese Snow

1Place the goat cheese in the freezer for at least 30 minutes, or until completely firm. This will make it easier to grate into a snow-like consistency.
2Using a microplane or fine grater, carefully grate the frozen goat cheese directly onto a plate or into a small chilled bowl. Set aside in the refrigerator or freezer until ready to serve.

Prepare Smoked Beetroot Air Base

1Combine the beetroot juice, liquid smoke, agar-agar, and salt in a small saucepan. Whisk thoroughly to ensure agar-agar is well distributed.
2Bring the mixture to a gentle boil over medium heat, stirring constantly, then reduce heat and simmer for 2 minutes to fully activate the agar-agar.
3Remove from heat and let cool slightly for about 5 minutes. Stir in the lecithin powder until fully dissolved. The mixture will still be warm.

Aerate and Serve

1Pour the beetroot mixture into a culinary siphon (whipping siphon). Secure the lid and charge with one N2O cartridge. Shake well.
2Dispense the smoked beetroot air onto individual serving plates, creating a vibrant, airy cloud.
3Delicately top the beetroot air with a generous sprinkle of the prepared goat cheese snow. Garnish with microgreens if desired, and serve immediately.

Nutrition Information

Calories: 66 kcal
Protein: 4 g
Fat: 4 g
Carbs: 4 g

Nutrient	Per serving
Calories	66 kcal
Protein	4 g
Fat	4 g
Carbs	4 g

Tips

Ensure your beetroot juice is very smooth by straining it thoroughly; any pulp can clog the siphon and prevent proper aeration.
When making the air, use an N2O charger, not CO2. CO2 will add an unpleasant carbonated taste to your beetroot air.