Beetroot Sorbet with Poached Prunes, Blackberry Jelly and Cardamom Crumble

Serve this delicious beet sorbet with a homemade chocolate panna cotta or top your pecan pie with this vibrant, sweet...
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beet sorbet

Manoir Hovey

Serve this delicious beet sorbet with a homemade chocolate panna cotta or top your pecan pie with this vibrant, sweet sorbet. 

This recipe is courtesy of Manoir Hovey in Quebec.

Ingredients

For the Beetroot Sorbet

  • 200  Grams  beetroot purée
  • 100  Milliliters  water
  • 75  Grams  sugar

For the poached prunes:

  • 200  Milliliters  water
  • 100  Grams  sugar
  • prunes (sliced thin)

For the blackberry jelly:

  • 200  Grams  blackberry purée
  • 40  Grams  sugar
  • 2  Grams  agar-agar

For the cardamom crumble:

  • 100  Grams  flour
  • 50  Grams  sugar
  • 60  Grams  almond powder
  • 75  Grams  melted butter, cooled cool
  • 5  Grams  cardamom powder

Directions

For the Beetroot Sorbet

Combine all ingredients in a pot and bring to a boil. Let cool and spin in ice-cream machine according to manufacturer’s instructions.

For the poached prunes:

Bring water and sugar to a boil, bring down to simmer and add prunes. Poach till transparent.

For the blackberry jelly:

Mix the sugar and the agar-agar, bring the purée to the boil and add the sugar-agar mix. Cook for 30 seconds and transfer to a shallow pan. Let cool. Cut in chunks and blend until smooth. Reserve in an airtight container.

For the cardamom crumble:

Mix all ingredients together and spread on a sheet pan. Bake for 5-10 min at 325° F until golden brown. Let cool and reserve in an airtight container.

Beet Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Beet Cooking Tip

Different vegetables have different cooking times – cook different types separately and then combine.