This definitely needed some crunch, so I made poppadoms, and also fried some salmon skin in the same oil.

200 g beetroot

850 ml vegetable broth

2 bayleaves

1 star anise

1 tsp szechuan pepper

2 cloves

1 tblsp lemon juice

1 pinch salt

6 gelatine leaves

1 tsp wasabi powder

4 dl whipping cream

Soak four gelatine leaves.

Peel and grate the beetroot.

Simmer for about 25 minutes in 700 ml vegetable broth, bayleaves, anis, peppercorns and cloves. Pass through a sieve and measure out 600 ml liquid.

Melt the now softened and drained four gelatine leaves in the liquid. Distribute in four glasses and let cool, then place in the fridge.

Soak two gelatine leaves.

Heat up the remaining 150 ml vegetable stock and add 1 tsp (or to taste) wasabi powder.

Melt the now soaked and drained two gelatine leaves in the wasabi broth. Let cool till it starts to set slightly.

Whip the cream and turn in the wasabi.

I thought this required some crunch so served it with papadams. Probably highly unauthorised 😊.