Nelly's beetroot dip

Ingredients

Beetroot dip

• 6 egg yolks
• 440 ml thickened cream
• 125 ml (½ cup) freshly extracted beetroot juice
• 10 g beetroot powder
• 5 g salt
• 50 ml sushi vinegar
• 200 ml thickened cream, whipped

To serve

• 2 target beetroots, thinly sliced on a mandolin
• 2 small yellow beetroots, thinly sliced on a mandolin
• 2 small purple beetroots, thinly sliced on a mandolin
• 1 punnet coriander cress, picked
• extra virgin olive oil, for drizzling
• sea salt and ground black pepper, to taste
• 1 loaf Turkish bread, split horizontally

Chilling time: 1 hour

Instructions

1. For the beetroot dip, preheat the oven to 115˚C (fan-forced 95˚C). Place the egg yolks in a bowl and lightly beat. Place all the remaining ingredients except the whipped thickened cream in a saucepan and stir over low heat until the temperature reaches 65–70˚C. Once it has come up to temperature, whisk 3 ladles of the mixture into the egg yolks, then transfer back into the mixture. Whisk well to combine, then stir over low heat until the mixture reaches 94˚C. Pour the mixture into a baking dish and bake for 30 minutes or until just set. Remove from the oven and refrigerate for 1 hour or until chilled.
2. Just before serving, transfer the beetroot dip to a large bowl and whisk until smooth. Gently fold in the whipped thickened cream until well combined, then transfer to a serving dish.
3. To serve, place the thinly sliced beetroot and coriander cress in a bowl. Drizzle with a little oil, season to taste and toss to combine.
4. Heat a chargrill pan over high heat. Drizzle the cut side of the Turkish bread with olive oil, then chargrill until lightly toasted.
5. Cut the Turkish bread into smaller pieces and serve with beetroot dip and beetroot salad.

Photography by Kitti Gould.

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