Beetroot, malt caramel and milk ice cream

6
3 hours

Ingredients

Beetroot

  • 1 large beetroot
  • 1 golden beetroot
  • 30ml of yoghurt whey
  • 100ml of water
  • 100g of caster sugar

Beetroot sherbet

  • 10g of citric acid
  • 2g of cornflour
  • 15g of caster sugar
  • 2g of bicarbonate of soda
  • 20g of beetroot powder

Malt caramel

  • 1l whole milk
  • 200ml of double cream
  • 125g of brown sugar
  • 125g of caster sugar
  • 5g of bicarbonate of soda
  • 60g of medium-roast malted barley

Milk ice cream

  • 1l whole milk
  • 2 tbsp of milk powder
  • 300ml of double cream
  • 75g of caster sugar
  • 6 egg yolks

Feuilletine

  • 125g of unsalted butter
  • 110g of egg white
  • 100g of caster sugar
  • 75g of Malt flour

Method

1
Start by preparing the beetroots. Vacuum seal the purple beetroot with the yoghurt whey and cook in a steamer for 45 minutes. Allow to cool then open the bag, peel and cut into small wedges. Reserve until ready to plate
  • 30ml of yoghurt whey
  • 1 large beetroot
2
Meanwhile, combine the sugar and water in a pan and bring to the boil gently, so the sugar dissolves. Once the syrup is bubbling, allow to cool to room temperature. Slice the golden beetroot as thin as possible – about ½ a millimetre thick – on a meat slicer or mandoline. Dip the golden beetroot slices into the sugar syrup and place in dehydrator set to 60ºC for about 1 hour – the beetroot should come out dry but still malleable and candied. Alternatively you can do this in an oven, preheated to 60ºC
  • 100g of caster sugar
  • 1 golden beetroot
  • 100ml of water
3
For the sherbet, combine the beetroot powder, citric acid, sugar, bicarbonate of soda and cornflour and blend into a fine, bright purple powder. Reserve until ready to plate
  • 20g of beetroot powder
  • 10g of citric acid
  • 2g of cornflour
  • 15g of caster sugar
  • 2g of bicarbonate of soda
4
For the malt caramel, toast the malted barley in a saucepan until aromatic, then add all other ingredients. Bring to scalding point, then remove from the heat and allow to steep until cool. Once the liquid has cooled, strain the malt out of the liquid and pour the liquid back into a pan. Simmer gently for 30 minutes until the caramel is thick and golden – make sure to stir regularly so the caramel doesn’t catch and burn
  • 60g of medium-roast malted barley
  • 1l whole milk
  • 200ml of double cream
  • 125g of brown sugar
  • 125g of caster sugar
  • 5g of bicarbonate of soda
5
For the ice cream, reduce the milk to 300ml, then add the cream and milk powder. Mix the egg yolks and sugar in a heatproof bowl until well combined, then pour the milk over the egg and sugar mix and whisk thoroughly to combine. Return the mixture to the pan and cook over a gentle heat, stirring constantly until the custard has thickened enough to coat the back of a wooden spoon. You want to heat the custard to around 80ºC
  • 75g of caster sugar
  • 2 tbsp of milk powder
  • 300ml of double cream
  • 1l whole milk
  • 6 egg yolks
6
Once thickened, cool the ice cream base in the fridge, then churn in an ice-cream machine according to the manufacturer’s instructions. After that, you can keep it in the freezer until ready to serve
7
Preheat an oven to 160ºC/gas mark 3 ½. To make the feuilletine, whip the butter and sugar in a stand mixer (or with an electric whisk) until the mixture has doubled in size, then beat in the egg whites gradually. When the mixture is smooth and fully incorporated, fold through the malted flour and spread thinly on a silicone mat. Bake in the oven for 8 minutes, or until the feuilletine is golden brown. Reserve until ready to plate
  • 75g of Malt flour
  • 125g of unsalted butter
  • 110g of egg white
  • 100g of caster sugar
8
To plate, spoon a bit of the malt caramel into the bottom of each bowl, arrange beetroot wedges and candied golden beetroot around the caramel, then place a scoop of the ice cream on top. Cover with shards of the malt feuilletine,and finish with the beetroot sherbet