Dessert · Season 8

Yoghurt Sorbet with Beetroot Curd and Cardamom Tuile

Name: Yoghurt Sorbet with Beetroot Curd and Cardamom Tuile
Yield: 4
Ingredients: 1 sheet gelatine, silver strength; 1 large beetroot; 40g caster sugar; 20g butter, cubed; 30ml lemon juice; 150g caster sugar; zest of 1 lemon, finely grated; 200g yoghurt; 25g green cardamom pods; 60g eggwhites; 50g caster sugar; 45g flour, sifted; 50g butter, melted; 5ml reserved beetroot juice; 250g caster sugar; 5ml vinegar; 4 eggs; 200g caster sugar; 10g reserved cardamom powder; 200g grapeseed oil; 180g flour, sifted; 120g caster sugar; 5ml vinegar; 100g Callebaut 70% dark chocolate callets; fresh raspberries

Cecilia Vuong

Contestant · 14 Jun 2016

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Curd

1 sheetgelatine, silver strength

1 largebeetroot

40gcaster sugar

20gbutter, cubed

30mllemon juice

Sorbet

150gcaster sugar

zest of 1 lemon, finely grated

200g yoghurt

Cardamom Tuile

25ggreen cardamom pods

60geggwhites

50gcaster sugar

45gflour, sifted

50gbutter, melted

Sugar Spiral

5mlreserved beetroot juice

250gcaster sugar

5mlvinegar

Cardamom Sponge

4eggs

200gcaster sugar

10greserved cardamom powder

200ggrapeseed oil

180gflour, sifted

Soil

120gcaster sugar

5mlvinegar

100gCallebaut 70% dark chocolate callets

Garnish

fresh raspberries

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

EggsChocolateFlourButterLemonYoghurtVinegarGrapeseed OilBeetrootGelatineRaspberriesCardamomCaster SugarLemon JuiceEgg WhitesDessert

Recipe by Cecilia Vuong, Season 8. Originally published by Network 10 on 14 Jun 2016.

Original on 10 Play ↗