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–+ servings
A crisp, dense, slightly tinted cookie topped with a spoonful of glossy beetroot jam, ready to be paired with the soup.

Beetroot Red Soup Cookie Jam

Chef Elina
A daring Gourmet Fusion Cuisine concept combining warm, savory beetroot soup with a crisp, beetroot-tinted cookie and a bright Artisanal Preserve. This dish delivers a complex Sweet and Savory Profile using only Natural Food Coloring.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Appetizer, Dessert
Cuisine American
Servings 4 serving
Calories 450 kcal

Ingredients
  

1 lb roasted beetroots (for Beetroot Applications), 2 cups vegetable stock, 1 tsp ground ginger, Lemon juice (to balance the Sweet and Savory Profile).

1 cup concentrated beet juice (for Natural Food Coloring), 1 green apple (high pectin), 1/2 cup sugar, 1/4 tsp star anise, 2 tbsp lemon juice (for setting the Artisanal Preserves).

1 cup all-purpose flour, 1/2 cup butter, 1 tbsp beet pulp/extract (for color), 1/4 cup sugar, 1/4 tsp cardamom.

Instructions
 

1. Juice and reduce the beetroot to concentrate the color (essential for Natural Food Coloring). 2. Combine reduced juice, diced apple, sugar, and spices. 3. Cook quickly to 105°C (221°F) for perfect gel-set, reflecting mastery of Artisanal Preserves.

    1. Roast beets until tender (key Beetroot Applications). 2. Puree with stock and spices until velvety smooth. 3. Finish with lemon juice to establish the complex Sweet and Savory Profile.

      1. Prepare low-sugar, high-fat dough, adding beet extract for visual appeal. 2. Roll and double-bake for maximum crispness. 3. Allow to cool completely for the final texture.

        1. Place cookie on the plate and top with a spoonful of the set jam. 2. Pour the warm soup into a small contrasting bowl. 3. Garnish with microgreens, reflecting the presentation standards of Chef Elina.

          Notes

          The Philosophy of the Dish (Inspired by Chef Elina):
          Beetroot Red Soup Cookie Jam is a conceptual experience in Gourmet Fusion Cuisine. It challenges conventional structure by intentionally pairing contrasting temperatures (warm soup vs. cold jam) and textures (velvety soup vs. crisp cookie). All three components are visually unified by the intense Natural Food Coloring derived from the beetroot.
          Execution Tips:
          1. Balance is Key: The soup must be aggressively balanced with acid (lemon) to prevent the beetroot's natural sweetness from overwhelming the savory profile.
          2. Jam Setting: Precision is required for the Artisanal Preserves. Cook the jam precisely to 105°C to ensure a perfect gel. The apple's pectin is necessary for stability.
          3. Cookie Crunch: The cookie dough should be low-sugar and double-baked if necessary to ensure it remains shatteringly crisp and does not absorb moisture from the jam or soup, maintaining the critical textural integrity of the Sweet and Savory Profile.
          Serving Suggestion: Serve immediately. The intended experience is to take a bite of the jam-topped cookie, followed by a spoonful of the warm savory soup, allowing the flavors to synthesize on the palate.

          Nutrition

          Calories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gFiber: 6gSugar: 15g
          Keyword Beetroot Applications, Beetroot Red Soup Cookie Jam, date sweets, Gourmet Fusion Cuisine
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