Beetroot & Liquorice Ideas
by Chef Kreaton Cutajar, Tré at Banyan Tree Phuket – Phuket City
At Tré at Banyan Tree Phuket, Chef Kreaton Cutajar blends molecular precision with Mediterranean imagination. This series of beetroot and liquorice creations redefines dessert artistry — where earthiness meets innovation and every layer plays with contrast in color, texture, and flavor.
Beet Microwave Sponge Cake
Ingredients
100 g ground almonds
90 g boiled beets
160 g egg whites
100 ml egg yolks
55 g sugar
80 g all-purpose flour
Method
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Blend all ingredients until smooth.
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Strain and refrigerate for a few hours.
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Fill plastic cups one-third full and cook in the microwave for 40 seconds.
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Invert cups and cool before serving.
Beetroot Jelly
Ingredients
600 ml beetroot juice
4 sprigs thyme
10 tbsp sherry vinegar
5 g sugar
15 pcs gelatin leaves
Method
-
Combine all ingredients in a tray and allow to set.
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Once firm, cut into neat cubes.
Beetroot Sorbet
Ingredients
10 g liquorice powder
200 g sugar
150 ml water
320 ml beetroot juice
60 ml liquid glucose
25 ml sherry vinegar
2 gelatin leaves
Method
-
Make syrup with sugar and water, then remove from heat.
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Add beetroot juice, vinegar, liquorice, and glucose.
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Soften gelatin in cold water, squeeze, and stir into the warm mixture.
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Freeze and churn to make a smooth sorbet.
Sous Vide Endive
Ingredients
300 ml orange juice
6 sprigs thyme
50 ml grape seed oil
2 pcs crushed cardamom
½ tsp crushed coriander seeds
Pinch of salt
Method
-
Place endive and ingredients in a sous vide bag.
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Vacuum seal and cook at 80°C until tender.
