Beetroot and raspberry ice cream

Recipe by: Darina Allen

Indulge in this richly flavoured, vibrant ice cream combining slightly savoury, earthy beetroot and tart, fresh raspberries

Beetroot and raspberry ice cream

SERVES

8

PEOPLE

PREP TIME

20

MINUTES

COOKING TIME

10

MINUTES

Ingredients

  • 225g fresh raspberries

  • 225g cooked ruby beetroot

  • 175g sugar

  • 150ml water

  • 1 tsp gelatine

  • 600ml whipped cream 

  • fresh raspberries, to garnish

  • fresh mint leaves, to garnish 

Method

  1. Puree and sieve the raspberries.

  2. Dissolve the sugar in the water and boil for 2 minutes. Sponge the gelatine in 1 tablespoon of water and dissolve in a saucepan of simmering water.

  3. Puree the cooked beetroot with the syrup, allow to cool.

  4. Then add the raspberry purée, add a little to the gelatine and then mix.

  5. Fold in whipped cream and freeze in a covered container. Serve the ice-cream on chilled plates.

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