Anushka’s delicate parfait plays with sweet and strong flavours of goats cheese, raspberries and crunchy cornflakes
Pre-chill an ice cream machine. Preheat oven to 180C.
For the Beetroot and Raspberry Sorbet, place sugar, glucose syrup and 180ml water into a small saucepan over low heat. Stir occasionally until the sugar dissolves then bring to the boil. Remove from the heat. Pour into a shallow tray and place into the fridge to chill.
Stir in the beetroot and raspberry juices then place into the canister of the ice cream machine. Churn according to the manufacturer’s instructions and place into the freezer until required.
For the Goats Cheese Parfait, fill a medium saucepan one third full with water. Place over medium heat and bring to a simmer.
Place the egg, egg yolk and sugar in medium heatproof bowl and place over simmering water. Mix with an electric hand beater until light and fluffy, about 5 minutes. Remove the bowl from the heat and allow to cool.
Place the cream and orange zest into a separate medium bowl and whisk to soft peaks. Set aside in the fridge.
Place the goat’s cheese into a small bowl and mix with a spatula until smooth. Add the egg mixture in two batches. Fold mixture into the whipped cream in 3 batches.
Spoon into six 7cm dome moulds and place into the freezer until set.
For the Beetroot Cornflakes, soak the cornflakes in beetroot juice. Drain well and spread out over a lined baking tray and bake until crispy, about 15 minutes. Set aside to cool.
For the Honey Glazed Cornflakes, place honey and 60ml water into a small saucepan over low heat. Bring to the boil then simmer until reduced to a thin syrup consistency. Add a little salt and pepper, to taste then remove from the heat. Allow to cool slightly. Add the cornflakes, stir through and set aside.
Unmould a Goats Cheese Parfait onto each serving plate. Top with a sprinkle of toasted walnuts. Add a scoop of Beetroot and Raspberry Sorbet and some Honey Glazed and Beetroot Cornflakes.