Engadine pear bread with goat's cheese and beetroot ice cream

Engadine pear bread with goat's cheese and beetroot ice cream

Total: 5 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / person: 429 kcal
, Fat: 26 g
, Carbohydrate: 38 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Beetroot ice cream

100 g boiled beets, cut into pieces
½ dl milk
1 pinch cinnamon
1 dl cream
¾ dl milk
2 fresh egg yolks
3 tbsp liquid honey
30 g dark chocolate, coarsely chopped

To serve

1 tbsp butter
4 slices Fine Food engadine pear bread (approx. 120 g)
100 g soft goats' cheese
2 tbsp hazelnuts, roasted, roughly chopped
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How it's done

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Beetroot ice cream

Puree the beetroot with the milk and cinnamon until smooth. Bring the cream and milk to the boil in a pan. Whisk the egg yolks and honey in a thin-sided bowl. Slowly pour the hot cream into the egg mixture, stirring with a whisk. Suspend the bowl over the gently simmering bain-marie (ensuring it does not touch the water), whisk until the mixture turns frothy and traces form when it is stirred. Place the chocolate in a thin-sided bowl, melt over the bain-marie, carefully fold into the egg mixture along with the beetroot puree. Cover and chill for approx. 1 hr., stir, freeze the mixture for approx. 4 hrs.

To serve

Heat the butter in a non-stick frying pan. Toast the bread for approx. 3 mins. on each side. Spread the cheese on top of the bread, place scoops of the ice cream on top. Sprinkle with the hazelnuts.

Good to know
Tip: Garnish with thyme leaves.

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