Serves 2


Strawberry sorbet

250g strawberry puree

75g sugar

30g glucose

150g water

5g fresh lemon juice

Strained yoghurt with beetroot molasses

75g raw buffalo milk yoghurt, strained

30g beetroot molasses

Cinnamon crumbs

50g flour, AP

50g almond, ground

10g butter

7g cinnamon, powder

Beetroot crumbs

1kg beetroot


Strawberry sorbet

Put water, glucose and fresh lemon juice into a pot and boil for 5 minutes to make a syrup.Add the half of the syrup and the strawberry puree to a blender. Blend until smooth, pass the mixture through a drum sieve.Add the rest of syrup, blend, transfer the mixture into a paco jet container and freeze.

Strained yoghurt with beetroot molasses

Put yoghurt and beetroot molasses into mixing bowl and whisk well.Pass the mixture through a drum sieve.

Cinnamon crumbs

Mix all ingredients and spread out on an oven tray.Bake at 175 C for 15 minutes, cool it down to room temperature.Break into crumbles.Keep in an airtight container.

Beetroot crumbs

Clean the beetroots and cover with aluminum foil. Bake at 200 C degrees for approximately 40 minutes.Peel the skin and grate beetroots onto a silicon sheet.Put the silicon sheet into a dryer at 45 C degrees until completely dries.Turn into a powder using a Vitamix.Store in an airtight container.

To serve

Place the yogurt & molasses mix in the middle of the bowl.Drizzle a bit of molasses on the side of the yogurt mix.Put a spoon of the sorbet on top of the yogurt mix.Mix the cinnamon crumbs and beetroot powder in a mixing bowl then sprinkle liberally on top of the ice cream.

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