Text 34512, 83 rader
Skriven 2010-02-07 16:20:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Beets
=============
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> Vanilla ice-cream with the juice from a can of baby beetroot

 GJ> I tried that dessert on Nancy, to get her response.  It was not quite
 GJ> as enthusiastic as Kevin's.  "Strange .... different .... would take
 GJ> some getting used to .... perhaps the rum might help...."
 
 GJ> Beetroot is an unjustly neglected vegetable.

Your third statement may be correct but your first one is pure horse
feathers. Beet juice just does not belong on ice cream sundaes! And
you can not judge from Kevin's reactions; his strange mixtures are
internationally notorious. [g]

But what can we expect from a country that invents:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackberry Beetroot Soup with Parsnip Ice Cream
 Categories: Australian, Soups, Beans
      Yield: 6 Servings
 
           BLACKBERRY BEETROOT SOUP:
    500 g  Blackberries
    800 g  Cooked beetroot
     60 g  Icing sugar
    100 ml Mineral water
           PARSNIP ICE CREAM:
    400 g  Small parsnips
    100 g  Sugar
           Egg yolks
           Vanilla pod
           UHT milk or sheep's milk
      5    Coffee beans
           Cream
           SUGGESTED GARNISHES:
    100 g  Candied beetroot
     18    Blackberries
           Mint
     50 g  Lemon curd
           Coffee salt
 
  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. Pass through muslin overnight.
  
  Parsnip Ice Cream: 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 Simmer the milk
  to 60øC with the vanilla pod and coffee beans in a heavy-based pan
  Whisk on to the eggs. Place the parsnips/egg mix in liquidisers,
  blend for 10 mins until smooth. Pass through muslin Return to
  cleaned saucepan, place on low heat Stir continuously with wooden
  spoon, until the mixture coats back of spoon Pass through a fine
  strainer into a bowl 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.
  
  The Food Lovers' Guide to Australia
  SBS - Special Broadcasting Service
  http://www.sbs.com.au
  
MMMMM



Cheers

YK Jim


... Not my fault if you have a strange affinity to vegetables.

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