Beetroot and raspberry ice cream
Indulge in this richly flavoured, vibrant ice cream combining slightly savoury, earthy beetroot and tart, fresh raspberries
SERVES
8
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
10
MINUTES
Ingredients
225g fresh raspberries
225g cooked ruby beetroot
175g sugar
150ml water
1Â tsp gelatine
600ml whipped creamÂ
fresh raspberries, to garnish
fresh mint leaves, to garnishÂ
Method
Puree and sieve the raspberries.
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.
Puree the cooked beetroot with the syrup, allow to cool.
Then add the raspberry purée, add a little to the gelatine and then mix.
Fold in whipped cream and freeze in a covered container. Serve the ice-cream on chilled plates.
