Tiramisù with yoghurt, red beet and raspberry

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Ingredients

Mascarpone mousse

  • 500 ml Debic Tiramisù
  • 20 gr. honey

Raspberry parfait

  • 500 ml Debic Parfait
  • 150 gr. raspberry purée

Beetroot reduction

  • 300 ml beetroot juice
  • 75 gr. granulated sugar

Beetroot meringue

  • 200 ml beetroot juice
  • 30 gr. granulated sugar
  • 30 gr. icing sugar
  • 30 gr. powdered egg white

Honey crisp

  • 20 gr. crystallised honey (Crumiel)

Vanilla curds

  • 100 ml Debic Cream 35% with sugar
  • 1 x bourbon vanilla pods
  • 300 gr. Greek yoghurt

Garnish

  • 10 gr. freeze-dried yoghurt
  • 3 gr. atsina Cress

Method

Mascarpone mousse

  1. Whip the Tiramisù in a planet mixer until light and airy and add the honey.
  2. Pipe into half-sphere moulds using a piping bag and leave to set in the refrigerator.
  3. Put in the freezer, and spray with white chocolate and cacao butter if desired.

Raspberry parfait

  1. Whip the parfait in the planet mixer until light and airy and add the raspberry purée.
  2. Pipe the mixture into silicone mats and put in the freezer.
  3. Leave the yoghurt to drain overnight through a round sieve lined with a cloth into a bowl.
  4. Mix the resulting curds with the slightly whipped cream and flavour with the pulp from the vanilla pod.
  5. Store in a piping bag with a smooth nozzle.

Meringue

  1. Mix the beetroot juice with the powdered egg white and leave to rest in the refrigerator overnight.
  2. Beat in a planet mixer until light and airy and gradually add both types of sugar.
  3. Transfer to a piping bag with a smooth nozzle and pipe the egg white mixture.
  4. Leave to dry for 6 hours at 65 °C.
  5. Keep in a well-sealed tin with silica beads.

Honey crisp

  1. Place a round mould on top of a silicone mat and sprinkle the Crumiel in the bottom.
  2. Put in a 160 °C oven for 6 minutes.
  3. Leave to harden, gently loosen from the mat and store in a well-sealed container with silica beads.

Beetroot reduction

  1. Boil the beetroot juice with the sugar to form a treacly mass.

Decor

  1. Place the mascarpone mousse and raspberry parfait on the plate and finish with the meringue, crunchy yoghurt, honey crisp, beetroot reduction and Atsina Cress.
Source: https://www.debic.com