Restaurant table booking

Beetroot & Liquorice Ideas

by Tré at Banyan Tree Phuket

  Phuket City

July 2017

Beet microwave sponge cake

  • 100g ground almonds
  • 90g boiled beets
  • 160g egg whites
  • 100ml egg yolks
  • 55g sugar
  • 80g all-purpose flour

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.

Beetroot jelly

  • 600ml beetroot juice
  • 4 sprigs thyme
  • 10 tbsp sherry vinegar
  • 5g sugar
  • 15pcs gelatin leaves

Add ingredients together & set aside in suitable tray and set. Cut in perfect cubes.

Beetroot Sorbet

  • 10g liquorice powder
  • 200g sugar
  • 150ml water
  • 320ml beetroot juice
  • 60ml liquid glucose
  • 25ml sherry vinegar
  • 2 gelatin leaves

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

  • 300ml orange juice
  • 6 sprigs thyme
  • 50ml grape seed oil
  • 2 pcs crushed cardamom
  • 1/2tsp crushed coriander seeds
  • pinch salt

Put endive flat in sous vide bag. Add the citrus liquor. Vac pack & cook at 80c until soft.

About 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)

  • Chef Kreaton Cutajar

Tré at Banyan Tree Phuket

19 D6