Cream with the Three Textures of Red Beans and Beetroot

  • - 360 g Azuki Beans
  • - 180 g cooked beetroot
  • - Spicy Oil
  • - lemon peel
  • - lemon juice
  • - chives
  • - smoked paprika
  • - red caviar (raspberry, beetroot etc ...)
  1. Drain the beans and blend them together with the cooked beetroot to obtain a smooth and homogeneous purée.
  2. Add cooking water or almond milk if necessary. Season with drops of spicy oil, finely chopped rind, and the chives sliced into rounds.
  3. In a glass, make a layer of cream, then with the siphon create a similar cream with the same ingredients, finish with a mousse of almonds and decorate with the red caviar of beetroot and raspberries.
  4. Serve with crunchy corn chips.