food, Recipes

Amazing beetroot ice cream

Styling Leana Schoeman; Photographs Graeme Wyllie
For the smoked vanilla and beetroot ice cream
  • 750ml cream
  • 750ml milk
  • 3T glucose
  • 8 free-range egg yolks
  • 100g sugar
  • 150ml beetroot purée
  • 5ml vanilla paste
 For the biscuit base
  • 125g butter
  • 180g flour
  • 55g caster sugar
For the white chocolate mousse
  • 200g white chocolate
  • 250ml cream
For the meringue
  • 5 free-range egg whites
  • 1 cup sugar
  • 1/3 cup water
For the beetroot purée
  • 300g beetroot, peeled
  • 100g sugar
  • Water
For the beetroot yoghurt
  • 3T beetroot purée
  • 6T plain yoghurt
  • edible flowers, for serving
To make the ice cream, heat the cream, milk and glucose on xxxx heat in a large pot. Meanwhile, in a separate bowl, whisk together the egg yolks and sugar until smooth. Once the cream comes to a boil, pour it slowly into the egg yolks while whisking. Return the mixture to the pot and place on low heat, stirring constantly until thickened. Remove from the heat and place in a bowl in the fridge to cool completely. Once cooled, add the beetroot purée and vanilla, strain and churn in an ice cream machine and freeze. To make the biscuit base, paddle together the butter, flour and caster sugar in a mixer. Once a dough has formed, line a 24cm x 8cm tart casing and bake at 200°C for 6-7 minutes. Bake the leftover dough and blitz that up for crumbs. To make the white chocolate mousse, place the white chocolate in a bowl over a double boiler. Heat 50ml of the cream on low heat then pour over the chocolate. Stir until fully melted. Transfer to the fridge. Whisk the remaining cream to soft peaks. Once the chocolate has cooled, fold the whipped cream into the chocolate. Line the tart casing, ensuring you have a smooth top. Place in the fridge to set. To make the meringue, whisk the egg whites in a mixer until frothy. Heat the sugar and water to 118°C in a saucepan over low heat to prevent crystallisation. Pour the hot syrup into the egg whites (while whisking). Pour it down the sides and not onto the whisk. Whisk until the mixing bowl is completely cooled. For the beetroot purée, peel the beetroot, place it in a saucepan with the sugar and cover with water. Boil until soft. Use a stick blender to make a smooth purée. For the beetroot yoghurt, mix the beetroot purée with the yoghurt. Place in a squeezy bottle. To serve, place a dollop of meringue on the side of a plate. Using a spoon, pull the meringue then brown it with a blowtorch. Place the white chocolate mousse tart parallel to the pulled meringue and five drops of beetroot yoghurt next to the tart. Place the crumbs from the leftover biscuit at the bottom of the tart and scoop ice cream on to this. Use edible flowers to decorate the top of the mousse. Serves 8-10.   READ MORE: SA wine with Spanish flair Almond and apple tart Goats cheese and herb pasta parcels     For game-changing home makeovers, insider industry contacts and fresh decor updates, get your copy of the July 2015 Renovations issue, on sale now!