BEETROOT AND CHOC-CHIP SORBET WITH VANILLA DESSERT PEACHES
Jordan Mellifera Noble Late Harvest 2010
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
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.