This exciting chocolate parfait recipe from Agnar Sverrisson combines the sweet with earthy beetroots. It requires a lot of preparation so make sure you're ready for the task ahead. You can get ice cream stabilisers from any online speciality ingredients store.
Icelandic chef Agnar Sverrisson has been raising a maelstrom at his restaurant, Texture, since 2007. Named by The Independent New Restaurant of the Year in 2007, Texture has since accumulated a Michelin star, three AA rosettes, a Catey and a Remy Martin Award.
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For the soil, melt both chocolates together in a bowl set over simmering water. Add the remaining ingredients and mix gently until combined. Chill for 2 hours. Heat the oven to 180°C/Gas mark 4
25g of 70% dark chocolate
25g of 55% dark chocolate
30g of butter
40g of cocoa powder
60g of caster sugar
30g of plain flour
Spread the chocolate mix into a tray and level the surface. Bake for 15-20 minutes or until set. Cool to room temperature and then crumble using a fork
For the dehydrated beetroot, peel the beetroot and cut it into 2cm cubes. Put in a large pan with the water, vinegar and sugar. Bring to a boil and simmer for 1 hour until tender. Leave in the syrup overnight
2 large beetroots
500ml of water
500ml of white wine vinegar
1000g of caster sugar
Heat the oven to 80°C. Lift the beetroot out of the syrup and put on a baking sheet. Cook for 3-4 hours until dry like a boiled sweet. Cool
For the baby sweet beetroot, put all the ingredients in a pan and bring to a boil. Turn down to a simmer for 20-30 minutes until the beetroot are tender. Cool in the liquid. Peel off the skins
500g of baby beetroot
100ml of white wine vinegar
700ml of water
150g of caster sugar
For the yoghurt ice cream, put all the ingredients except the yoghurt in a pan and bring to a boil. Pour through a fine sieve and cool. Stir through the Greek yoghurt and churn in an ice cream machine
500ml of milk
50ml of cream
30g of milk powder
60g of caster sugar
20g of ice cream stabiliser
60g of yoghurt powder
200g of Greek yoghurt
Tip into a freezer container and freeze
For the chocolate parfait, whip 375ml of cream into soft peaks. Keep chilled. Bring the water and glucose to a boil. Whisk the egg yolks until they are light and fluffy slowly adding the glucose mixture until combined
375ml of whipping cream
220ml of water
30ml of glucose
9 egg yolks
Bring the remaining cream almost to the boil with the milk powder and pour it over the chocolate. Whizz with a hand blender until emulsified to a ganache
90g of milk powder
300g of 70% dark chocolate
75ml of whipping cream
Add a little egg yolk to the chocolate mix to loosen it and then fold the rest in. Fold in the whipped cream. Pour into a container and freeze for 24 hours
Thaw in the fridge or at room temperature
Scoop a neat spoonful of the ganache onto a plate. Position the beetroots either side, and add a scoop of the yoghurt ice cream in the middle
Scatter with the chocolate soil, dehydrated beetroot and edible flowers, and serve
2 2/3 handfuls of edible flowers
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