Well it is a Amuse-bouche I ate in a Michelin star restaurant.
I am pretty far along, but cant seem to find the correct ratio of beetroot/glucose/isomalt to make it crispy enough.
I mix ??g of beetroot with ??g isomalt and ??g glucose for 25min on 80degrees in the thermomix and then dry them at 55degrees for 24houres in the dehydrator, but I cant seem to find the correct mix. This is the only thing I need