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

Ingredients

Metric

Imperial

Chocolate parfait

Yoghurt ice cream

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

To plate

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
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
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
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
First published in 2015

Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.

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