Dry aged beet

Wash the beets thoroughly, but leave the skin and roots on.

Dry them with a clean cloth or kitchen paper.

Rub the beets with a little salt. This helps to draw out the moisture during the dry aging process. Don't use too much salt; the end result should be subtle.

Place the beets on a drying rack or in a container to prevent them from remaining in their own moisture.

Ensure adequate air circulation around the beets.

Put the beets in the refrigerator and leave them there for at least 5-7 days. The purpose of dry aging is to draw the moisture out of the beet so that the flavour is concentrated and the texture becomes firmer.

It is important to check the beets daily. If you see too much moisture collecting on the rack or in the tray, dab them gently using kitchen towel.

After a week, you should have a firm, concentrated beet that has developed a deeper flavour.

Freeze the beets and then defrost slowly. The beets are now ready for use.

Whip the Cream Plus Mascarpone until it forms soft peaks.

Place the attachment on the thermoblender blade.

Combine the egg yolks, yuzu juice and sanbaizu in the blender and blend at 80°C for 5 minutes on setting 3.5.

Add the sanbaizu vinagar in a thin stream while blending.

Season to taste with soy sauce.

Fold in the whipped Cream Plus Mascarpone.

Cover and keep warm under a heated gantry or in a warming cabinet.

Cut the green apple into small cubes and marinate in white ponzu.