Blackberry Beetroot Soup with Parsnip Ice Cream: COFFEE RECIPE TO TRY

Blackberry Beetroot Soup with Parsnip Ice Cream: COFFEE RECIPE TO TRY

Say, what, now? This is for the truly adventurous amongst us. Just in case you’re wondering, it is a dessert, not a weird Heston Blumenthal-style recipe where you don’t know what the heck you’re eating! The best thing about this recipe (beside the unique flavors) is that you can make it the day before. So when you’re ready to eat it you can pop it out of the fridge and into your mouth. Where’s the coffee? It’s in the ice cream! Brilliant!!

Image & recipe: Taste

Is it a sweet, or is it savory? You will be surprised how well the flavors of beetroot and parsnip are complemented by vanilla, sugar and coffee in this extraordinary recipe.


Blackberry beetroot soup

  • 500 gblackberries
  • 800 gcooked beetroot
  • 60 gicing sugar
  • 100 mlmineral water

Parsnip ice-cream

  • 400 gsmall parsnips
  • 100 gsugar
  • egg yolks
  • vanilla pod
  • UHT milk or sheep’s milk
  • coffee beans
  • cream

Suggested garnishes

  • 100 gcandied beetroot
  • 18blackberries
  • mint
  • 50 glemon curd
  • coffee salt


Straining time overnight

Standing time 1 hour

The blackberry soup is better made 24 hours before. Place the blackberries in a bowl with a cooked beetroot. Sprinkle with icing sugar. Stand in warm place for 1 hour, then break up with fork. Do not use liquidisers as this will lose the colour. Pass through muslin overnight.

To make the parsnip ice-cream, preheat oven to 100°C. Roast the parsnips in a baking dish sprinkled with the sugar until cooked. Stir the parsnips every 10 minutes so that they are covered all round, cool down once ready.

Heat the milk to 60°C with the vanilla pod and coffee beans in a heavy-based pan. Whisk on to the eggs. Place the parsnips/egg mix in liquidisers, blend for 10 minutes until smooth. Pass through muslin. Return to cleaned saucepan, place on low heat.

Stir continuously with wooden spoon, until the mixture coats back of spoon. Pass through a fine strainer into a bowl. Freeze in an ice-cream machine.

To plate, place candied beetroot in bowl, quenelle lemon curd, then pour chilled soup into the bowl. Quenelle the ice-cream, sprinkle the coffee salt. Serve.




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