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

Chef Francis Wolf|Oct. 23, 2015 1:14 pm EST

4 (1 ratings)

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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.

Servings

1

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

Directions

Combine all ingredients in a pot and bring to a boil. Let cool and spin in ice-cream machine according to manufacturer’s instructions.
Bring water and sugar to a boil, bring down to simmer and add prunes. Poach till transparent.
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.
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.