- 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
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
