October 23, 2015
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
- 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.
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