Heritage Beetroot Ice Cream with Horseradish and Sourdough Crumb Recipe
Try out an unusual beetroot ice cream recipe in this pretty beetroot and horseradish starter.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 3 large beetroots, ideally heritage varieties in a mixture of colours
- 2 garlic cloves, halved
- 3 sprigs of thyme
- 45g of salt
- 45g of sugar
- 45g of vegetable oil
- 30g of egg yolk
- 100ml of milk
- 100ml of double cream
- 3g of salt
- 40g of sugar
- 200ml of buttermilk
- 30g of fresh horseradish
- 2g of salt
- 50g of fresh lovage, leaves only
- 100ml of vegetable oil
- 200g of sourdough breadcrumbs
- 50g of butter
- bronze fennel
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