Beetroot – blackberry ice cream with pine nuts
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ingredients
400 g cooked beetroot without salt 4 pcs egg (yolks and whites) 100 g caster sugar 200 ml whipping cream 200 ml whole milk 40 ml pine nuts 100 g fresh raspberries 100 g fresh blackberries
Simple syrup
100 g semolina sugar 100 ml water
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Great tip for an unconventional ice cream by Daniel Hamrák.
1.
Beat the egg yolks and sugar until foamy and whip the egg whites until stiff. Pour the milk and cream into a saucepan. heat the mixture, but do not boil. Stirring constantly, add the cream and milk to the beaten egg yolks.
2.
Return the entire mixture to the saucepan and cook over medium heat until it begins to set. Watch out for scorching. Remove and pour into a bowl. Stir occasionally. Let cool.
3.
Mix the raspberries and blackberries until smooth and strain through a fine sieve. Then add to the blender with the cooked peeled beetroot and blend until smooth.
4.
Mix the beetroot-fruit puree with the egg yolk mixture and add the simple syrup and pine nuts. (Sipple syrup: Boil the semolina sugar with water to a syrupy consistency.
5.
Finally, gently whisk the egg white foam directly into the mixture and place in an ice cream maker.
6.
When you don’t have an ice cream maker, place the mixture in a pre-frosted stainless steel gastro container and place in the freezer, whisking again every 40 minutes until it reaches an ice cream consistency. Enjoy.
7.
We also interviewed Daniel on the Tasty Podcast. What did he reveal to us besides the special recipe? Read and listen here.
