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Beetroot Anise Ice Cream, Tamarind Ice Cream, Meringue and Blackberries
Recipe by Tessa Boersma
This dessert by Tessa features two different types of ice cream with unconventional flavours - beetroot, anise and tamarind. Don't knock it till you try it, they're delicious!
- Steps
- Ingredients
Ingredients
Beetroot Anise Ice Cream
Tamarind Ice Cream
Meringue
Blackberry Syrup
To Serve
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Steps
- Prechill ice cream machine. Preheat oven to 100C.
- For the Beetroot Anise Ice Cream, place the beetroot juice into a small saucepan over medium heat and simmer until reduced by half. Remove from the heat.
- Combine the egg yolks, milk, cream, sugar, anise myrtle leaves and ground star anise in a saucepan and whisk until smooth and thoroughly combined. Place over medium heat and cook, stirring continuously until mixture thickens and reaches 83C. Remove from heat and whisk in the beetroot syrup and salt. Cool over an ice bath then strain through a fine sieve into an ice cream machine and churn according to manufacturer’s instructions. Place ice cream into the freezer until required.
- For the Tamarind Ice Cream, combine ingredients, except tamarind pulp, in a saucepan and whisk together until smooth and thoroughly combined. Add the tamarind pulp. Place over a medium heat and cook, stirring continuously until mixture thickens and reaches 83C. Remove from heat. Pass through a fine sieve into a bowl, pressing on the tamarind pulp with the back of a spoon to extract tamarind, to taste. Set over an ice bath to cool. Pour into ice cream machine and churn according to manufacturer’s instructions. Place ice cream in the freezer until required.
- For the Meringue, whip egg whites until frothy. Slowly add the sugar, a little at a time and continue to whisk until all the sugar has been added and has dissolved. Place mixture into a piping bag and pipe meringue onto a silicone mat in thin sticks. Cook for 50 minutes then turn off oven and leave oven door slightly ajar while meringues cool. Store in an airtight container when cool.
- For the Blackberry Syrup, place ingredients into a blender and blend until smooth. Strain through a muslin lined sieve into a pouring jug.
- To serve, place a scoop of Tamarind Ice Cream into each serving bowl and create an indent in the top. Top with a scoop the Beetroot Anise Ice Cream. Top with meringue sticks. Garnish with fresh blackberries, Thai basil leaves and Davidson plum powder. Serve with Blackberry Syrup on the side.
