BEET­ROOT AND CHOC-CHIP SOR­BET WITH VANILLA DESSERT PEACHES

Jor­dan Mel­lif­era Noble Late Harvest 2010

House and Leisure Food - - FRONT PAGE -

500ml sugar 500ml wa­ter 500g beet­root, grated 100ml Bul­gar­ian yo­ghurt juice of 1 lime 1 egg white, lightly beaten 100g cho­co­late chips 4 dessert peaches, halved

and pit­ted 2 vanilla pods, split

length­ways 60ml caster sugar

Serves 4

Com­bine sugar, wa­ter and grated beet­root in a small pot and sim­mer over a medium heat for 20 min­utes, un­til beet­root is soft and mushy. Blitz in a food pro­ces­sor un­til smooth. Pass the mix­ture through a fine sieve and dis­card the leftover pulp. Al­low to cool, then add the yo­ghurt and lime juice. Us­ing an ice-cream churner, mix for 35 min­utes. Add the egg white and churn for a fur­ther 10 min­utes be­fore adding the cho­co­late chips and churn­ing for a fi­nal five min­utes. If you don’t have a churner, place the mix­ture in the freezer and whisk ev­ery 20 min­utes. Put in a con­tainer and freeze un­til needed.

Pre­heat oven to 180°C. Place the peaches on a bak­ing tray. Scrape the vanilla seeds from the pods and com­bine with the caster sugar. Sprin­kle the vanilla-sugar over the peaches and place the vanilla pods on top of the peach flesh. Loosely cover with foil and bake for 20 min­utes. Re­move foil and re­serve juices. Serve cov­ered in the juice with a scoop of beet­root and choc-chip sor­bet.

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