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A grouping of fresh, deep purple whole beetroots, accompanied by spices, high-pectin apples, and acidifiers (lemons), representing the full ingredient list.

Beetroot Red Soup Cookie Jam

A daring Gourmet Fusion Cuisine concept combining warm, savory beetroot soup with a crisp, beetroot-tinted cookie and a bright Artisanal Preserve.
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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 servings
Calories 450 kcal

Ingredients
  

Beetroot Applications

  • 1 lb roasted beetroots For Beetroot Applications
  • 2 cups vegetable stock
  • 1 tsp ground ginger
  • 1 tbsp lemon juice To balance the Sweet and Savory Profile

Natural Food Coloring

  • 1 cup concentrated beet juice For Natural Food Coloring
  • 1 pc green apple High pectin
  • 1/2 cup sugar
  • 1/4 tsp star anise
  • 2 tbsp lemon juice For setting the Artisanal Preserves

Cookie Dough

  • 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
 

Preparation of Jam

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

Preparation of Soup

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

Preparation of Cookies

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

Serving

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

Notes

Balance is Key: The soup must be aggressively balanced with acid (lemon) to prevent the beetroot's natural sweetness from overwhelming the savory profile. The jam must be cooked precisely to 105°C to ensure a perfect gel. The cookie dough should be low-sugar and double-baked to maintain its crisp texture. Serve immediately for best experience.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 8gFat: 20gFiber: 6gSugar: 15g
Keyword Artisanal Preserves, Beetroot Red Soup Cookie Jam, Gourmet Fusion Cuisine, Natural Food Coloring, Sweet and Savory Profile
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