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Chocolate parfait with beetroots, yoghurt ice cream, and chocolate soil
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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
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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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