Ingredients
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
To serve
How it's done
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.
| Tip: | Garnish with thyme leaves. |
|---|
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