10 Summer Desserts: Cucumber and beetroot Cappuccino
updated the 13 June 2014 à 23:52An original recipe featuring cucumber and beetroot inside a cappuccino.
Preparation time: 15 minutes + 15 minutes in the refrigerator
Ingredients:
– 1 beetroot not too big (cooked under vacuum)
– 1 cucumber
– 15 cl of whipped cream
– 2 tablespoons beet juice
– 1 tablespoon of cocoa powder and a shaker
Method:
1. Cut small cubes of cooked beets.
2. Peel 1 cucumber, expand it after seeded, then blend with a hand blender.
3. Pass the pulp through a sieve and collect the juice.
4. Mount 15 cl whipping cream with 2 tablespoons beet juice at the bottom of one glass and drop in beet cubes.
5. Pour the juice of cucumber seasoned with ¾ of the glass and place in refrigerator for 15 minutes.
When ready to serve, put 1 teaspoon of whipped cream on the cappuccino and sprinkle on some cocoa powder.
Bon Appetit!
Continue reading our report on summer desserts:
Strawberry and chocolate crumble
Strawberry cake with rose biscuits
Strawberry tart with olive oil cream
Charlotte of Asparagus with smoked duck
Velvety vanilla and egg carrot citrus floating island
