10 Summer Desserts: Cucumber and beetroot Cappuccino
An 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
French toast paired with a strawberry salad