Ingredients

For the Beetroot Parfait:
160g egg yolks
200g sugar
50g water
1 gelatin
450g UHT cream (whipped)
150g cream
300ml reduced beetroot juice
salt
For the Beetroot Spray:
300g Valrhona 55%
300g coco butter
red powder food colour
For the Bilberry Marmalade:
450g bilberries
100g sugar
For the Curd Cheese:
1 legrams curd cheese
For the Hibiscus Soup :
500ml water
100g sugar
35g hibiscus
For the Wood Sorrel:
50g wood sorrel
For the Curd Cheese Mousse :
2 legrams curd cheese
Other:
Diced brioche
Viola flowers
Blackcurrant sage floor
Sugared brioche crouton
Ice ball for soup

Method

For the Beetroot Parfait:
Whisk the egg yolks in the kitchen aid until fully. Boil the sugar and water and cook to 121°C. Slowly add the stock syrup to the egg mix and continue to mix until cold. Boil the small amount of cream with the reduced beetroot juice. Add the soaked gelatin and mix with the egg yolk mix. Fold in the whipped cream.
For the Bilberry Marmalade:
Mix in a pan and bring to the boil and infuse for 10 minutes. Pass the juice and reduce down to syrup. Pour over the bilberries.
For the Curd Cheese:
Dice into 1cm by 1cm cubes.
For the Hibiscus Soup :
Put everything in a pan and bring to the boil. Cling film and allow to infuse for 20 minutes. Pass and chill.
For the Wood Sorrel:
Pick and keep refrigerate.
For the Curd Cheese Mousse :
Put in a taco jet container and blend 3 times.

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