- Blueberry ketchup
- 1 x 450 ml blueberry puree
- 250 ml water
- 7.5g gellan F
- 1.5g Gellan LT100
- 25ml red wine vinegar
Beetroot tart Tatin with blueberry ketchup by Simon Hulstone
Beetroot tart Tatin with blueberry ketchup by Simon Hulstone
Beetroot tart Tatin with blueberry ketchup by Simon Hulstone in association with Robot Coupe.
Ingredients
Method
Blueberry ketchup
In a robot cook add the water and juice, set temperature to 95c bring up to temp and then add the gellans, blend on 1600rpm for 2 minutes. Pour into a deep container and add the vinegar, using a hand blender, pulse every 2 minutes to break up the setting gel. Once cold but fluid, pass and place into a plastic bottle. Set aside
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