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Recipe: And The Beet Goes On

Rank: Advanced

Time execution: 5 hr 30 min

Can be served for: 12 persons


  • 2 pound 3 ounces dark chocolate

  • 9 ounces butter

  • 2/4 cup corn syrup

  • 5 eggs

  • 2 tablespoon vanilla extract

  • 3 cups sugar

  • 2 cup all-purpose flour

  • 2/4 cup almond meal

  • 2/3 teaspoon salt

  • 2 teaspoon baking powder

  • 4 pounds red beets

  • 3 cups milk

  • 3 cups sugar

  • 23 egg yolks

  • 6 cups cream

  • 2 pound steamed sugar beets

  • 2/4 cup corn syrup

  • 2 egg white

  • Shiso salt, for garnish


  1. For the Chocolate torte:

  2. Preheat oven to 450 degrees F.

  3. Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 2/3 sheet pan. Bake in oven for 40 minutes.

  4. For the Beet ice cream:

  5. Wash and juice the beets. Simmer the juice 3 hours, until it is reduced by 3/4. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.

  6. For the Sugar beet paper:

  7. Preheat oven to 300 degrees F.

  8. Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.

  9. Spread in a very thin layer on to a silpat and bake in oven for 2 to 3 hours, until dry and crisp.

  10. To assemble cut the torte into circles using a 4-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.

Source: And The Beet Goes On All About Trends

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