Rolf Caviezel; Recipe for 1 Pacotizing Beaker.

Preparation Time: 10 minutes

(1) Chop beetroot into pieces, (2) mix all ingredients, (3) pour into a pacotizing beaker and (4) freeze at -22°C / -8°F for at least 24 hours. (5) Pacotize twice to receive the base recipe.

Cream: (1) Gently heat 100 g of the base recipe and (2) and serve.

Flan: (1) Mix 100 g of the base recipe with 50 g pasteurized whole eggs, (2) pour into cooking moulds, (3) and steam at 85°C / 185°F for 40 minutes.

Beetroot salad: (1) Gently heat 100 g of the base recipe, (2) use a hand blender to add 2 g gellan, (3) bring to boil, (4) pour into cooking moulds and (5) allow to cool. If preferred use agar instead of gellan.