![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRKFoWqkgqnRjfcT2rutCY6z9UxEvrJmi3R8CxWQhCAbdfl3QycSuxBxa5hHedu2jw7KZkz_y4emvNTPObU-5B0GD4YNM2mQizwIRq-xchoNHwx2-1WGaP4KnF1lq8o0NXH0renbpysm4/s200/photo(13).JPG)
Last week our Pastry Chef, Yulanda Santos, found some inspiration from Mugaritz in Spain. Armed with a bunch of fresh beets and an aquarium pump she set out to make bubbles. I think we were all a bit skeptical about this whole experiment - but I must admit, the final presentation was stunning. She featured the beet bubbles on a local goat cheese parfait. Now I just need to decide how long I need to wait before borrowing this technique for some savory applications!
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