I really think the problem is with the 'bleeding'. A friend of mine likened it to a rare steak. The flavour is amazing though and as they're dirt cheap at the moment, I've been working them in all over the place. They make a pretty incredible red velvet cake without all the food colouring. Thanks so much for your feedback!
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I totally understand about the 'bleeding'. This reminds me of a beetroot plate I put together for Steemit Iron Chef last year. I used molecular gastronomy to encapsulate beetroot juice. However, one should pop the whole thing in the mouth otherwise, as you know, it will be all over the place. Here's my post in case you're interested in checking it out: Beetroot Tart with Beetroot Sphere, Beetroot Logs and Goat Cheese.