Name: Beetroot Custard
Ingredients: 3 leaves of gelatine; 150 g beetroot, cooked and diced; 50 ml pasteurised egg yolk; 250 ml double cream; 100 ml raspberry vinegar; 50 g caster sugar

Preparation info

Difficulty
Easy

Appears in

Too Many Chiefs Only One Indian

By Sat Bains

Published 2012

About

Ingredients

For the Beetroot Custard

3 leaves of gelatine
250 ml double cream
50

Method

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