1. Beet stems: Vacuum the stems with the liquid and cook them in sous vide bath for 20 minutes at 92°C. Refresh in ice. Glaze them with their cooking liquid. Mini beet sous vide: Cook for one hour and 30 minutes at 92°C in sous vide bath. Glaze with cooking liquid.

2. Beet crème: Proceed in the same way as with the baby beets but using big beetroot. Cut them in 1cm thick pieces and cook in steam oven for two hours. Make a cream out of them in a thermomix. Passing the puree through a sieve to texturize.

3. Gorgonzola bisquit: Make a genoise 4/4 plum cake style with the cheese and eggs. Whip the egg whites and incorporate towards the end. Cook at 170°C for 30 minutes. Make the chips by slicing very thin slices of frozen biscuit and put in kitchen dehydrator for 24 hours at 45 degrees.

4. Pistachio ice cream: Mix the ingredients in thermomix at 50 degrees and refresh immediately. Mix with the pistacho praline and make a fine cream. Vacuum pack the ice mix and put it in the fridge for 24 hours.