re: recipe request. Beetroot and Raspberry Sorbet

[cooking-good-looking]

Hi All

I hope this is in the right place on the forum?

When I went out for dinner on the weekend I had a beetroot and raspberry sorbet on my desert plate! Straight away I thought of TMX but have no idea where to start with making it! Any ideas as to how you would prepare the beetroot?

It was amazing, the first flavour you got was briefly the beetroot followed by the gorgeous raspberry flavours.

Would love to re-create it!

CGL

[fundj&e]

i am thinking the beet would be raw

[cecilia]

The normal recipe is 80g sugar, milled, then 300g fruit and 700g ice, so maybe half and half beetroot/raspberry - or 100g beetroot, 200g raspberry??

[cooking-good-looking]

The normal recipe is 80g sugar, milled, then 300g fruit and 700g ice, so maybe half and half beetroot/raspberry - or 100g beetroot, 200g raspberry??

Thanks for that Cecilia, I was wondering would you steam and cool the beetroot first?

Fundj do you think you would grind it down as small as possible? It was a really smooth sorbet with no little "bits" in it of that makes sense?

Thanks ladies!

[faffa_70]

you will get bits with Raspberry in the TMX - it does NOT deal with raspberry seeds 

[cecilia]

Whoops - I forgot the egg white.  That would make it smoother and creamier.  The recipe is on p.149 of EDC.

[judydawn]

You'd have to put the pureed raspberries through a sieve wouldn't you?

[cooking-good-looking]

It all sounds good- once I get up the confidence I will give it a go