The earthy sweetness of beetroot, the floral notes of lavender foam, and the crunch of chopped walnuts come together in this one-of-a-kind and refreshing dessert. Perfect for people with sophisticated tastes.
Ingredients: 2 cups beetroot, peeled and chopped. 1 cup sugar. 1 cup water. 1/4 cup fresh lavender flowers. 1/4 cup walnuts, chopped. 1/2 cup heavy cream.
Instructions: Put chopped beets, sugar, and water in a saucepan. Start by boiling the beets. Then lower the heat and let them cook for 10 minutes. Take it off the heat and let it cool down all the way. Put the beetroot mixture through a fine sieve and press down on the solids to get all the liquid out. Throw away solids. Put the syrup made from beets in the fridge for at least two hours. Whip the heavy cream in a different bowl until stiff peaks form. Put away. Put the lavender flowers and 1/4 cup of water in a small saucepan and heat them over low heat. Allow it to cook for five minutes. Take it off the heat, strain it, and throw away the flowers. Mix the chilled beetroot syrup with the water that has lavender in it. Put the beetroot and lavender mixture into an ice cream maker and churn it according to the machine's directions until it gets the consistency of sherbet. If you want to serve the beetroot sherbet, put some lavender foam and chopped walnuts on top of it.
Prep Time: 20 minutes
Cook Time: 15 minutes
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