Beetroot Custard

Preparation info
    • Difficulty


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By Sat Bains

Published 2012

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For the Beetroot Custard

  • 3 leaves of gelatine
  • 250 ml double cream
  • 50


Soften the gelatine in iced cold water for 10 minutes. Bring the cream, egg yolk and sugar to 86°C in a Thermomix. Add the gelatine, followed by the vinegar and beetroot. Blend to a smooth purée. Pass through a chinoise and pour into a piping bag. Leave to set in the fridge.

When set, pipe the mixture onto sheets of clingfilm 30cm long. Roll into cylinders 3cm in diameter and freeze. Cu