The red sheet (in the not yet finished dish) is made by heating Campari, beet root juice, salt and sugar, followed by addition of agar agar. The color and texture look marvelous!
hydrocolloids, molecular gastronomy, websites
…If only it were that simple. Chef Grant Achatz says the actual ingredients are “short rib, beet-Campari juice, roasted baby golden beet, beet-green marmalade, braised beet greens, beet pâte de fruit, beet chips, three different types of fennel garnish, cranberry sauce, caramelized fennel purée … man, I guess that is a lot.” A colleague reminds him about fennel pollen, cranberry powder, and Murray River salt.