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April 4, 2011

Beet Parfait

Yeak, beets again! Actually, I did not want to bring any recipe with beets in April, but then I just had to preapre the beet parfait. And the leftover blood oranges also needed to be used, so those ended up as a sorbet. Ah yeah, and the leftover candied beet chips, well they just had to be used as decoration once again.


I had the idea to prepare raspberry fruit leather, but I forgot to buy frozen berries, so I almost had to forget the idea to serve the sorbet piped into fruit leather. But luckily, I had a mango in the fridge, so I decided to use that for the fruit leather.



The bottom layer of the dessert is just an ordinary brownie, simply because I wanted to bake brownies, so I decided to combine them, after all beet and chocolate is always great together.



Ingredients:

(recipe by Johnny Iuzzini)
80 g beet juice
150 g + 2 tablespoons heavy cream
1/2 teaspoon powdered gelatine
35 g sugar
3 egg yolks

1/2 vanilla pod


Sprinkle gelatine over the 2 tablespoons of cream. Beat egg yolks with the sugar, seedes of the vanilla pod and the beet juice over steam until foamy. Melt gelatine over low heat and stir it to thte beaten beet juice mixture. Remove it from the heat and beat it until it cooles, then fold in the beaten cream and freeze for at least 5 hours.

10 comments:

Zizi said...

Ez nagyon különleges recept! Gratulálok!

Rosa's Yummy Yums said...

That is a stunning creation! I love it.

Cheers,

Rosa

Alexandra said...

Well done!
I've been thinking about a very similar recipe for a while but a dairy free version.

basiaP said...

I love your pictures!

chriesi said...

@Zizi: Köszi! :)

@Rosa: I am glad you like it! Thank you!

@Alexandra: Sounds good!

@basiaP: I am happy you do!

Andreas said...

How did you make your fruit leather?

chriesi said...

I cooked the diced mango with a little lemon juice and about a tablespoon sugar until it got very soft. Then pureed it and poured it onto a baking sheet in a very thin layer (I could almost see the silicon underneath). After I left it for about 1 hour in the preheated oven (100°C). In case it is thicker than a few mm, it is going to take longer.

Valerie @ City|Life|Eats said...

THis is so impressive - like a dessert from a patisserie!

Valerie @ City|Life|Eats said...

PS - my blog used to be called City Girl Lifestyle, but I changed the name a bit :)

Andreas said...

Thanks for sharing your recipe.

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