for 4 person

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 slice	Fine Food engadine pear bread (approx. 120 g)
100 g	soft goats' cheese
2 tbsp	hazelnuts, roasted, roughly chopped

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.

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