John Myers
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Beetroot Sorbet with Sour Cream and Malt Sugar Puree
The perfect beetroot sorbet with sour cream and malt sugar puree recipe with a picture and simple step-by-step instructions.
Candied beetroot:
- 100 g Fresh beetroot
- Salt
- 100 ml Water
- 130 g Granulated sugar
- 20 g Raspberry vinegar
Beetroot Chips:
- 50 ml Water
- 50 g Granulated sugar
- 20 Sch. Beetroot
Sour Cream Jelly:
- 250 g Sour cream
- 1 leaf Gelatin white
- 0,25 Pc. Vanilla pod
Cooked beetroot:
- 6 Sch. Fresh beetroot
- 50 ml Beetroot juice
- 25 ml Dry red wine
- 10 ml Raspberry vinegar
- 20 g Granulated sugar
- 1 pinch Salt
- 1 Pc. Clove
Beetroot sorbet:
- 115 ml Water
- 100 ml Beetroot juice
- 100 g Granulated sugar
- 100 g Glucose powder
- 3 g Pectagel rose
- 550 g Beetroot puree
Yogurt powder:
- 25 g Glucose
- 25 g Yogurt powder
- 2 g Vitamin C powder
Malt sugar puree:
- 200 ml Water
- 30 ml Raspberry vinegar
- 100 g Muscavado
- 3 g Iotazoon
- 50 g Grapeseed oil
Candied beetroot:
- Blanch the beetroot cubes in lightly salted water, drain, then rinse in ice water. Mix the water with 100 g sugar and the vinegar and bring to the boil. Let the blanched beetroot cubes simmer for 2 minutes. Take the pan off the heat and let the beetroot cubes soak in the syrup for 30 minutes. Then stir the remaining sugar into the syrup, bring the syrup to the boil again, remove the pan from the heat and let the beetroot cubes soak in it for 2-3 hours.
Beetroot Chips:
- Mix the water and sugar in a saucepan and bring to the boil once, remove the saucepan from the heat and let the sugar syrup cool down. Place the beetroot slices briefly in the sugar syrup, then spread them on a baking sheet covered with baking paper and dry to chips in an oven preheated to 70 degrees (convection) in 1 to 2 hours.
Sour Cream Jelly:
- Soak the gelatine in cold water for 5 minutes, then squeeze it out and dissolve it in slightly warmed sour cream. Stir this mixture into the remaining sour cream. Stir the scraped out vanilla pulp into the sour cream. Spread the sour cream about 0.5 cm high on a small baking tray and let it solidify. Then cut circles out of the sour cream jelly with a cutter (4 cm diameter).
Cooked beetroot:
- Cut circles with a diameter of approx. 7 cm from the approx. 0.5 cm thick beetroot slices. Put this with the beetroot juice, the red wine, the raspberry vinegar, the sugar, the salt and the clove in a vacuum bag and vacuum seal. Put the bag in a hot water bath and cook the beetroot slices at 90 degrees until soft. Immediately soak the beetroot slices in ice water.
Beetroot sorbet:
- Put the water with the beetroot juice, the sugar, the glucose and the Pectagel Rosé in a saucepan and bring to the boil. Stir in the beetroot puree and freeze the cream in the ice cream maker to make sorbet.
Yogurt powder:
- Mix the glucose with the yogurt powder and the vitamin C powder in a bowl.
Malt sugar puree:
- Mix the water, the raspberry vinegar, the muscovado sugar and the iota and bring to the boil. Stir the jelly in a bowl over ice water until it starts to gel. Now slowly stir in the grape seed oil. If the jelly gets too thick, dilute it with a little water.
Serving:
- Season the beetroot puree and the sour cream with a little salt and each put into a small piping bag. Arrange the cooked beetroot slices on 6 plates. Place a circle of sour cream jelly on top of each. Put the malt sugar puree on the sour cream. Sprinkle a few small dots of sour cream and beetroot puree all around. Put some candied beetroot cubes in between some yoghurt powder and some small beetroot chips. Finally, put some beetroot sorbet on the malt sugar puree and garnish with some beetroot chips.
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