This is a beet root ice cream – absolutely amazing and fresh with a Pacojet powder. This recipe requires accurate measurements using the metric system.
130g stock syrup (50% sugar, 50% water)
1 leaf gelatin
215g beetroot (beet) juice
8.5g lemon juice
Heat the stock syrup. Bloom the gelatin and melt it in a little of the warm stock syrup. Combine with the rest of the ingredients and place in Paco containers to set in the freezer. Process the beetroot sorbet in a Pacojet and shape quenelle.
450g sheep’s milk yogurt
125g cow’s milk yogurt
7g lemon juice
Bring the water and sugar to the boil and cool. Mix with the remaining ingredients and freeze in a metal container. When frozen solid scrape with a fork to a powder or use the Pacojet to obtain the desired texture.
Categories: Kitchen Facts