This recipe is a variation of Frances Atkins’s Elderflower Jelly and Relish Recipe. In 2003 Frances Atkins was the first female British chef to win a Michelin Star. I found her recipe when I was searching recipes for beets (the relish here is made with beets). I didn’t change her beet relish much or change. her tuile recipe. Instead of making elderflower jelly I just used half a packaged small fig and instead of using goat cheese I made QUICK ricotta cheese that was done in five minutes. The combination of these flavors are FORKING AMAZING. For me this recipe made 12 small tuile with extra beet relish.

Ingredients for around 4 servings

1 lb beets – peeled, shredded

2 shallots chopped

3 juniper berries – ground

150ml red wine vinegar

200g sugar

275g cooked potato (around 1 +1/2 regular size) peeled and riced

3 egg whites

caraway seeds to sprinkle (around 1/2 teaspoon)

Parmesan to sprinkle (around 2 Tablespoons)

vegetable oil for deep. frying

3 cups whole. milk

1 lemon (just the fresh squeezed juice)

around 12 small halves of pieces of fig

Directions

Make the cheese. In a large microwaveable tub add the milk and lemon juice. Microwave for 5 minutes. Use a mesh strainer and fish out all the curds and shake out the extra whey. Refrigerate.

Combine the beet, shallots. juniper berries, vinegar and sugar and cook gently till soft. Stove top will be quicker than oven but either is fine.

Set oven to 400 degrees F.

Mix the potato with the egg whites. Pour on a silicone mat. Sprinkle with caraway seeds and parmesan.

Place on bottom rack of oven for 5-10 minutes or until it looks sort of baked.

Cut into pieces.

Fry with vegetable on medium heat till the tuile get crisp.

Assemble

Spread some beet relish and top with fresh ricotta and some fig.

These are FORKING DELICIOUS!

A special THANKS!!!! to Frances Atkins for her amazing recipe so that I could come up with this.