Chocolate parfait with beetroots, yoghurt ice cream, and chocolate soil
Item 1 of 1
- medium
- 4
- 8 hours
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.
First published in 2015
Ingredients
Metric
Imperial
Chocolate parfait
- 450ml of whipping cream
- 220ml of water
- 30ml of glucose
- 9 egg yolks
- 90g of milk powder
- 300g of 70% dark chocolate
Yoghurt ice cream
- 200g of Greek yoghurt
- 60g of caster sugar
- 20g of ice cream stabiliser
- 500ml of milk
- 30g of milk powder
- 50ml of cream
- 60g of yoghurt powder
Dehydrated beetroots
- 2 large beetroots
- 500ml of water
- 500ml of white wine vinegar
- 1000g of caster sugar
Baby sweet beetroot
- 500g of baby beetroot
- 100ml of white wine vinegar
- 700ml of water
- 150g of caster sugar
Chocolate soil
- 25g of 70% dark chocolate, chopped
- 25g of 55% dark chocolate, chopped
- 30g of butter, melted
- 40g of cocoa powder
- 60g of caster sugar
- 30g of plain flour
To plate
- 1 handful of edible flowers
SAVE RECIPE
Equipment
- Ice cream maker
Method
1
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
2
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
3
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
4
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
5
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
6
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
7
Tip into a freezer container and freeze
8
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
9
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
10
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
11
Thaw in the fridge or at room temperature
12
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
13
Scatter with the chocolate soil, dehydrated beetroot and edible flowers, and serve
- 1 handful of edible flowers
First published in 2015
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