Recipe for Beetroot Crisp by Chef Prashant Chipkar
A quick & easy recipe for any kind of crisp, you can just change the mass ingredient & give it your own twist.
Boiled Beetroot 300 gm
Isomalt 80 gm
Liquid Glucose 40 gm
Icing Sugar 80 gm
– Blend all the ingredients together till it gets nice & warm and let the isomalt melt through out the mixture.
– Once fully homogenized, strain the mixture through a fine mesh for better results rest the mixture for 2 hours.
– Take a silpat & spread the mixture evenly we use crouquant sheet to get a specific shape.
– Dehydrate at 60 degree Celsius for 6 hours.