Chocolate parfait with beetroots, yoghurt ice cream, and chocolate soil

  • Dessert
  • medium
  • 4
  • 8 hours, plus 24 hours freezing/soaking

PT8H

PT24H

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Ingredients

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Chocolate parfait

Yoghurt ice cream

  • 200g of Greek yoghurt
  • 60g of caster sugar
  • 20g of ice cream stabiliser
  • 500ml of milk
  • 30g of milk powder
  • 50ml of cream
  • 60g of yoghurt powder

Dehydrated beetroots

  • 2 large beetroots
  • 500ml of water
  • 500ml of white wine vinegar
  • 1000g of caster sugar

Baby sweet beetroot

  • 500g of baby beetroot
  • 100ml of white wine vinegar
  • 700ml of water
  • 150g of caster sugar

Chocolate soil

To plate

1
For the soil, melt both chocolates together in a bowl set over simmering water. Add the remaining ingredients and mix gently until combined. Chill for 2 hours. Heat the oven to 180°C/Gas mark 4
2
Spread the chocolate mix into a tray and level the surface. Bake for 15-20 minutes or until set. Cool to room temperature and then crumble using a fork
3
For the dehydrated beetroot, peel the beetroot and cut it into 2cm cubes. Put in a large pan with the water, vinegar and sugar. Bring to a boil and simmer for 1 hour until tender. Leave in the syrup overnight
  • 2 large beetroots
  • 500ml of water
  • 500ml of white wine vinegar
  • 1000g of caster sugar
4
Heat the oven to 80°C. Lift the beetroot out of the syrup and put on a baking sheet. Cook for 3-4 hours until dry like a boiled sweet. Cool
5
For the baby sweet beetroot, put all the ingredients in a pan and bring to a boil. Turn down to a simmer for 20-30 minutes until the beetroot are tender. Cool in the liquid. Peel off the skins
  • 500g of baby beetroot
  • 100ml of white wine vinegar
  • 700ml of water
  • 150g of caster sugar
6
For the yoghurt ice cream, put all the ingredients except the yoghurt in a pan and bring to a boil. Pour through a fine sieve and cool. Stir through the Greek yoghurt and churn in an ice cream machine
  • 500ml of milk
  • 50ml of cream
  • 30g of milk powder
  • 60g of caster sugar
  • 20g of ice cream stabiliser
  • 60g of yoghurt powder
  • 200g of Greek yoghurt
7
Tip into a freezer container and freeze
8
For the chocolate parfait, whip 375ml of cream into soft peaks. Keep chilled. Bring the water and glucose to a boil. Whisk the egg yolks until they are light and fluffy slowly adding the glucose mixture until combined
  • 375ml of whipping cream
  • 220ml of water
  • 30ml of glucose
  • 9 egg yolks
9
Bring the remaining cream almost to the boil with the milk powder and pour it over the chocolate. Whizz with a hand blender until emulsified to a ganache
10
Add a little egg yolk to the chocolate mix to loosen it and then fold the rest in. Fold in the whipped cream. Pour into a container and freeze for 24 hours
11
Thaw in the fridge or at room temperature
12
Scoop a neat spoonful of the ganache onto a plate. Position the beetroots either side, and add a scoop of the yoghurt ice cream in the middle
13
Scatter with the chocolate soil, dehydrated beetroot and edible flowers, and serve
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