Beetroot, Coffee and Cocoa

Method

1. Melt butter and combine with ingredients above in a bowl and mix through.
2. Spread evenly onto a baking tray and cook for 30 minutes at 160°C
3. Allow to cool then crush with fork.

1. Scoop with Parisienne scoop then steam gently in its own juice.
2. Once cooked reserve juice for below

1. Combine juices in a sauce pan and bring to the boil.
2. Add corn flour and boil for a further minute
3. Remove from heat and allow to cool

1. Combine and freeze.
2. Once required for plating scrape with a fork.

1. Place oil in a bowl, add malto and stir to incorporate.

1. Spoon the coffee and cocoa into a bowl
2. Add the beetroot balls and cover with sauce
3. Top with crumbled Persian Fetta and grated granita
4. Finish with olive oil powder and cresses