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Raspberry and Beetroot Air

The raspberry and beetroot air is a surprising creation of pastry chef Javier Guillén, recognized for his innovation and his regular collaboration with Sosa Ingredients. The recipe is a very intense air in color due to the nature of raspberries and beetroot.

The key to this air lies in the use of Soy Lecithin Powder, a natural texturizer that allows air to be incorporated into the mixture, creating an ultra-light, almost ethereal foam. To achieve the perfect texture, it is essential to use a candissoire: this wide, shallow container makes it easier for the prepared raspberry and beetroot mixture to be exposed to the action of the immersion blender, allowing the air to form uniformly and stably.

It is important to note that this air is not suitable for freezing; it must be prepared and served immediately to enjoy all its lightness and freshness. The result is a spectacular topping, ideal for giving a modern and vibrant touch to desserts, cakes or haute cuisine dishes.

Raspberry and Beetroot Air

Ingredients

Raspberry and Beetroot Air
- 2g - Powdered soy lecithin
- 20g -
  Cane sugar
- 300g -
  Vanilla-flavored raspberry and beetroot juice
Vanilla-flavored raspberry and beetroot juice
- 155g -
  Raspberry juice
- 95g -
  Raw beetroot juice
- 6g -
  Lemon juice
- 3g -
  Fresh ginger juice
- 40g -
  Cane sugar
- 1,5g -
  Lemon zest
- 0,4g -
  Vanilla pod

Prepared by

Vanilla-flavored raspberry and beetroot juice
1. Pour all the juices into a saucepan, add the sugar, lemon zest, and scraped vanilla bean.
2. Bring to a boil and set aside to cool.
Raspberry and Beetroot Air
1. Mix the sugar and powdered lecithin.
2. Heat the water and vanilla-flavored raspberry and beetroot juice.
3. Add the sugar-lecithin mixture in a rain and then bring everything to a boil.
4. Set aside in the refrigerator.
5. When serving, place the mixture obtained in a "candissoire" and foam on the surface with the help of a hand blender.
6. Collect the foam and place it immediately on the dessert.