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Code Red Sous Vide

  • Code red sous videCode Red Boris Groener
Author:
Boris Gröner
Level of difficulty:
0
Ingredients

Chocolate beet juice (Sous Vide):
1000 g water
200 g cocoa nibs
1000 g lactic fermented beetroot juice
333 g sugar
10 g salt

Cocktail:
55 ml chocolate beet juice
30 ml apple juice
15 ml lemon juice

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Preparation

Chocolate beet juice (Sous Vide):
Add the water to a clean fusionchef water bath and Sous Vide cook the cocoa nibs at 65°C for 120 minutes. Allow the liquid to cool then strain. Mix cocoa water with beetroot juice, sugar and salt.

Cocktail:
Mix the chocolate beet juice, apple juice and lemon juice.

This recipe was kindly provided by Boris Gröner.