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Goat's Cheese Parfait with Beetroot and Raspberry Sorbet

Serves 6
  • Steps
  • Ingredients

Steps

  • 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.

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