FOR THE ÁRBOL CHILLI EMULSION
Egg yolks: 2, pasteurised
Guajillo oil: 170ml
Fermented gooseberry juice: 5ml
Salt
Kombucha: 5ml
FOR THE BEETROOT
Beetroots: 500g, preferably small
Walnut oil: 60ml
Gooseberries: 60g fermented (or any other sour berry)
Chicken stock: Reduced to 60ml (vegetable stock is fine also)
TO SERVE
Corn tostadas: 6
Get the recipe for delicious meat-free tostadas from Michelin-starred Mexican restaurant Kol, in London
Combine the egg yolks with the guajillo oil and whisk.
Add the gooseberries to the mixture and season with salt.
Finally, add the kombucha to the mixture.
Salt bake the beetroot in a tray with coarse salt.
Cover the tray with tin foil and bake in the oven for 60 minutes at 190°C.
While the beetroot is in the oven reduce the stock.
Peel and dice the beetroot and cover in walnut oil, the berries and reduced stock.
Serve the beetroot on top of the corn tostada and dress the plate with a ring of emulsion surrounding it.
