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.
(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.