Crispy Sweetbreads Recipe with Beetroot Ice Cream - Great Italian Chefs
This Italian starter recipe from Viviana Varese includes a vibrant beetroot ice cream recipe as the base for crispy fried sweetbreads. Finished with a beetroot crumble and creamy lemon yoghurt.
Ingredients
- 350g of veal sweetbreads
- 1 tbsp of vinegar
- 30g of clarified butter
- salt
- 2 beetroots, peeled
- 300g of beetroot juice
- 1 garlic clove
- 1/2 chilli
- 40g of extra virgin olive oil
- 100g of beetroot juice
- 100g of milk powder
- 100g of Greek yoghurt
- 1 tsp lemon juice
- 1 pinch of salt
- 120g of veal stock
- shiso cress leaves
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