Well, everything is relative. Surely it is not too much for your favourite recipe? For those still unaware of your true inclinations, the fabulous recipe, which comes from follows below. I have no idea what "coffee salt" and "quenelle" (is a quenelle-like shape being referred to?) mean in the context... maybe you can enlighten us?
Bubba
It Is Finished! 6288Aw, shucks. I blush for embarrbutting. Forgot to tell you yet another fun thing come my way: I was asked to donate a...
Blackberry Beetroot Soup with Parsnip Ice Cream Raymond Capaldi
Ingredients: Blackberry Beetroot Soup 500g blackberries 800g cooked beetroot 60g icing sugar 100ml mineral water
Parsnip Ice Cream 400g small parsnips 100g sugar Egg yolks Vanilla pod UHT milk or sheep's milk 5 coffee beans Cream
Suggested garnishes 100g candied beetroot 18 blackberries Mint 50g lemon curd Coffee salt
Method: Blackberry Beetroot Soup The blackberry soup is better made 24 hours before. Place the blackberries in a bowl with a cooked beetroot. Sprinkle with icing sugar. Leave in warm place for one hour, then break up with fork. Do not use liquidisers as this will lose the colour. Pbutt through muslin overnight.
Parsnip Ice Cream 1. Roast the parsnips with the sugar on slow oven, 100¡C, until cooked. Stir the parsnips every 10 minutes so that they are covered all round, cool down once ready 2. Simmer the milk to 60¡C with the vanilla pod and coffee beans in a heavy-based pan 3. Whisk on to the eggs. Place the parsnips-egg mix in liquidisers, blend for 10 mins until smooth. Pbutt through muslin 4. Return to cleaned saucepan, place on low heat 5. Stir continuously with wooden spoon, until the mixture coats back of spoon 6. Pbutt through a fine strainer into a bowl 7. Freeze in an ice cream machine
Plating Place candied beetroot in bowl, quenelle lemon curd, then pour chilled soup into the bowl. Quenelle the ice cream, sprinkle the coffee salt. Serve
TIP Coffee beans bring out the flavour of vanilla
