Beet microwave sponge cake
Process all ingredients in a blender. Strain & pour in cream. Blend well & refrigerate for few hours. Make cuts in base of each plastic cup. Blend and fill 1/3 of plastic cup. Cook for 40 seconds in microwave; place cups upside down until cooled.
Add ingredients together & set aside in suitable tray and set. Cut in perfect cubes.
Place sugar & water into a medium sized pan to make syrup. Remove from heat. Add sugar syrup to beetroot juice, sherry vinegar, liquorice & glucose. Soften gelatin by soaking in cold water, squeeze excess water & add to beetroot mix.
Sous vide endive
Put endive flat in sous vide bag. Add the citrus liquor. Vac pack & cook at 80c until soft.
About the chef Kreaton Cutajar
Originally from Malta, Chef Kreaton has more than 17 years culinary experience prior to joining Banyan Tree Phuket in January 2016. He has worked for two Michelin-starred restaurants and for celebrity chefs Gordon Ramsay and Anthony Demetre in London. Chef Kreaton focuses on details, using molecular and modern technique in food preparation, saying that he loves "anything that involves fresh ingredients!"
Tré at Banyan Tree Phuket
(opens from October-April)