Beetroot Sorbet With Poached Prunes, Blackberry Jelly And Cardamom Crumble
Prep Time:
Cook Time:
Servings:
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
  1. Combine all ingredients in a pot and bring to a boil. Let cool and spin in ice-cream machine according to manufacturer’s instructions.
  2. Bring water and sugar to a boil, bring down to simmer and add prunes. Poach till transparent.
  3. 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.
  4. 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.