• Steps
  • Ingredients

Steps

  • Preheat oven to 150C. Turn on ice cream machine to chill. Turn on dehydrator to high.
  • For the Beetroot Sorbet, place the beetroot juice and sliced beetroots into a 3 litre saucepan and simmer for 25 minutes. Transfer to a blender then add salt, sugar and glucose powder and stabiliser and blend until smooth.
  • Add fresh orange and lemon juices, to taste, and pass through a sieve. Cool over an ice bath. Transfer to an ice cream machine and churn until set.
  • Once sorbet is set, scoop out into a piping bag. Open the top of a syringe and carefully pipe sorbet mixture into syringe through the top.
  • Using the syringe, squeeze enough sorbet into a balloon to achieve desired size of a small beetroot. Tie off balloon and play onto a tray. Repeat the process for the remainder of the serves and place the tray into the blast chiller until set, about 20 minutes.
  • Once set firm, remove from blast chiller and cut away balloons. Carefully push large pin into the head of the solid beetroot spheres back into the blast chiller until required.
  • For the Toasted Oats, mix brown sugar, honey and oil in small saucepan over medium heat and warm just enough to melt sugar and make honey fluid.
  • Once honey is fluid, pour all remaining ingredients into a bowl and stir, ensuring oats are evenly coated. Spread oats mixture over a baking tray lined with baking paper. Place into the oven preheated at 150C and bake until golden, about 20 minutes, rotating and mixing every 9-10 minutes. Once golden, remove from oven and place onto a tray of the dehydrator which has been lined with baking paper and leave in the dehydrator until required.
  • For the Soft Chocolate, first bloom the gelatine by soaking the leaves in a small bowl of cold water.
  • Set up a double boiler by filling a medium sized saucepan 1/3 full with water and bring to the boil. Once water is boiling, place chocolate into a medium sized bowl and set over the boiling water. Turn off the heat and stir until chocolate has completely melted.
  • Place milk and glucose into a separate saucepan and bring to the boil, once boiling, remove from heat. Remove softened gelatine leaves from cold water and squeeze out excess moisture. Add the softened gelatine to the milk and glucose mixture and stir until gelatine is completely dissolved.
  • In a slow, steady stream, pour milk mixture into the melted chocolate, whisking continuously until completely emulsified. Then add the cream to the chocolate mixture in a slow and steady stream, whisking continuously until emulsified. Strain onto a shallow tray and refrigerate until set.
  • Once set, transfer to a piping bag and set aside in the fridge until required.
  • For the Chocolate Crumble, line a baking tray with baking paper. Place cold butter and sugar into a stand mixer fitted with a paddle attachment and beat until smooth. Add in the egg, scrape down the sides of the bowl and mix to combine.
  • Sift all remaining ingredients into a separate bowl and mix to combine. Add the sifted dry ingredients into the creamed mixture and use a rubber spatula to combine thoroughly.
  • Spread the Chocolate Crumble mixture onto a lined baking tray and bake at 150C for approximately 23 minutes, stirring to break up every 5 minutes.
  • Once baked, remove from oven and allow to cool completely. Once cooled, transfer to a food processor and blitz to a fine, uniform crumb. Transfer to a tray in the dehydrator which has been lined with baking paper until required.
  • For the Coffee Grounds, line a baking tray with baking paper.
  • Place coffee into Thermomix and blitz on speed 10 for 15 seconds to a fine powder. Remove ground coffee from Thermomix, then measure out 20g of ground coffee and place back into machine. Place all remaining dry ingredients into Thermomix bowl and mix on speed 3 to combine. Slowly pour in melted butter and mix until mixture comes together.
  • Spread the mixture out on to a baking tray which has been lined with baking paper. Transfer to the oven and bake at 150C for about 20-25 minutes, stirring every 5 minutes to break up. Set aside to cool.
  • Once cooled, place the Coffee Grounds into the Thermomix. Mix on speed 10 to a fine, uniform crumb. Place onto a paper lined tray in the dehydrator until required.
  • For the Sheep's Milk Yoghurt, place vanilla seeds and yoghurt into a bowl and mix to combine. Whisk 10x sifted icing sugar and sifted Ultra Tex. Pass through a chinois and transfer to a piping bag. Set aside in the fridge until required.
  • For the Mandarin Pudding, place peeled mandarins into a Thermomix and blitz to a liquid. Strain through a fine sieve and measure out 1000g. Place measured out mandarin juice with remaining ingredients into a Thermomix and gradually bring up to speed 6 to combine. Once combined set Thermomix at speed 6, 90C for 14 minutes. Once pudding is ready, pass through a fine chinois onto a shallow tray and place into the fridge until set.
  • Once set, scoop out the set Mandarin Pudding and place back into Thermomix. Gradually increase speed stopping at intervals to scrape down the sides of the bowl. Continue blitzing, increasing speed gradually up to speed 10, until mandarin gel has turned to a fluid gel consistency. Transfer to a piping bag and set aside in the fridge until required.
  • For the Glaze, combine glaze ingredients into a Thermomix and set on speed 2 80C for 12 minutes. Once ready, pass through a fine sieve into a clean bowl, set over warm water and keep at 80C.
  • Remove Beetroot Sorbet spheres from blast chiller. Prepare to use Liquid Nitrogen, including safety goggles and gloves. Following safety instructions, carefully hold beetroot sorbet spheres by the large pin and dip into the nitrogen for 2 seconds.
  • Carefully remove Beetroot Sorbet spheres from the liquid nitrogen, pausing for 5 seconds before dipping into the Glaze to coat completely. Allow excess glaze to drip off then gently push spheres off the pin and place back onto a paper lined tray and into the freezer until required.
  • For the Tempered Chocolate Branch, fill a large bowl with water, add ice to cool the water and set aside.
  • Meanwhile, melt 300g of the chocolate over a double boiler. Stir until chocolate comes to 55C. Add remaining 80g of chocolate and bring down to 28C. then place back onto the double boiler until chocolate reaches 32C. Transfer to a piping bag.
  • Strain prepared iced water into a clean 1/3 sized gastro tray.
  • Snip a small tip off the piping bag. Using an even pressure and working quickly, pipe long sticks, length ways, beginning at one end of the gastro tray and finishing just before the other end of the gastro tray. The sticks will sink to the bottom after approximately 3 seconds. Continue to pipe sticks then carefully drain off most of the water, leaving sticks in the bottom of the gastro tray. Set aside in fridge until required.
  • To prepare the Garnish, place beetroot powder in an airtight container on the bench. Select 5 of the best, smallest beetroot leaves, place into a bowl, cover with damp chux and place into the fridge. For the foraged herbs, select best leaves and shoots and place into a bowl lined with damp chux, cover with damp chux and set aside in the fridge. Place the fennel flowers into a small bowl and cover with damp chux and set aside in the fridge.

To plate:

  • Pipe a ring of Mandarin Pudding to the side of the plate
  • Pipe a ring of the Sheep's Milk Yoghurt on top of mandarin gel.
  • Fill centre of the Mandarin and Yoghurt ring with some Soft Chocolate.
  • Cover Mandarin and Yoghurt ring with some Toasted Oats.
  • Sprinkle some Chocolate rumble throughout the Oats.
  • Sprinkle some Coffee Grounds throughout the Chocolate Crumble and Oats.
  • Remove sorbet spheres from freezer. Heat a metal skewer and gently push it through the middle of the sphere and out the other end, then remove. Place sphere onto the top of the Soft Chocolate.
  • Push a beetroot leaf into the top hole of the sphere.
  • Gently remove a Tempered Chocolate Root from the gastro tray and carefully dust with beetroot powder using a fine sieve. Gently push the Tempered Chocolate Root into the hole at the bottom of the beetroot to represent the root of the vegetable.
  • Gently and lightly blowtorch the beetroot sphere, only to remove the frost and create a shine.
  • Place foraged herbs and a sprinkle of fennel buds sporadically around the plate and serve immediately.

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