Beetroot Sorbet with Poached Prunes, Blackberry Jelly and Cardamom Crumble

Name: Beetroot Sorbet with Poached Prunes, Blackberry Jelly and Cardamom Crumble
Ingredients: 200 gram beetroot purée; 100 milliliter water; 75 gram sugar; 200 milliliter water; 100 gram sugar; 4 prunes (sliced thin); 200 gram blackberry purée; 40 gram sugar; 2 gram agar-agar; 100 gram flour; 50 gram sugar; 60 gram almond powder; 75 gram melted butter, cooled cool; 5 gram cardamom powder

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

1 rating

Oct 23, 2015 | 2:14 pm

Chef Francis Wolf

Contributor

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.

Deliver Ingredients

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
4 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.