Raspberry and Beetroot Ice Cream | Milkbottle

Raspberry and Beetroot Ice Cream

Ice Cream 5

You can make your own beet juice by peeling and rinsing beetroots and either running them through a centrifugal juicer or by finely grating them and pressing out the juice.

3 dl milk (3% fat)
3 dl heavy cream
6 egg yolks
1 dl sugar
1 dl beetroot juice
1 dl raspberry purée

Fermented Raspberries
500 g raspberries
80 g sugar

Tapioca Biscuits

2 dl tapioca grains, available in Asian grocery shops
6 dl water
6 dl neutral oil for frying
2 tsk raspberry powder

Beetroot Crumbs

You won’t need all of the crumbs for this dessert, but it is hard to make a smaller batch. You can keep the crumbs in an air-tight container.

30 g water
20 g beetroot juice
110 g sugar
100 g white chocolate, chopped or in chips

Ice cream
Heat milk and cream in a pot. Beat the egg yolks and sugar. Pour the warm cream and milk over the egg mixture while beating. Pour back into the pot and let simmer while beating vigorously until the mixture starts to thicken, at about 84°C. Sift the mixture into a bowl and let cool. Add the beetroot juice and the raspberry purée. Freeze in an ice cream machine until the ice cream is firm and creamy.

Fermented raspberries
Mix the raspberries and sugar carefully in a jar so that the raspberry does not get too mushy. Cover with plastic foil and allow to ferment for 48 hours at room temperature. Pour into a saucepan and heat to 80°C. Let cool and store in an airtight jar in the refrigerator.

Tapioca Biscuits
Heat the oven to 80°C. Boil the water, add the tapioca pearls and boil for 15-20 minutes until transparent. Drain and rinse the grains. Spread the grains on a plate lined with baking paper. Let dry in the oven for about 7 hours.
Heat the oil to 170°C. Break the tapioca biscuit into pieces and deep fry until they pop and turn white. Let them drain on a piece of paper towel. Sprinkle with raspberry powder when serving.

Beetroot Crumbs
Boil water, beetroot juice and sugar to 140°C. Remove from the heat and whisk in the chocolate. Whisk vigorously until the chocolate separates and becomes crumbly. Let cool.

Add raspberries to plates, put on ice cream and beetroot crumbs, powdered raspberries on tapioca biscuits.

Image: Susanna Blavarg via Taverne Agency. Styling: Elisabeth Johannson

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