• Blackberry beetroot soup with parsnip icecream

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

Serves
4-6

Preparation

30min

Cooking

45min

Skill level

Mid
By
7
Average: 3.4 (5 votes)
Yum

Ingredients

Blackberry beetroot soup

  • 500 g blackberries
  • 800 g cooked beetroot
  • 60 g icing sugar
  • 100 ml mineral water

Parsnip ice-cream

  • 400 g small parsnips
  • 100 g sugar
  • egg yolks
  • vanilla pod
  • UHT milk or sheep’s milk
  • 5 coffee beans
  • cream


Suggested garnishes

  • 100 g candied beetroot
  • 18 blackberries
  • mint
  • 50 g lemon curd
  • coffee salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

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.

 

Note
• Coffee beans bring out the flavour of vanilla.