Horseradish ice cream
Freshly grated horseradish is extremely popular in Sweden and is often served with fish, but horseradish ice cream... Crazy eh?
Well, I don't think I would like a cone of horseradish ice cream, but with beetroot, walnuts and goat's cheese it is a superb combination and it looks really stylish. In fact, the combination of ingredients is popular in Sweden, although horseradish ice cream is unusual.
As a nice bonus, everything can be prepared in advance and just assembled at the last moment. Of course, if you serve it with some nice crusty bread it also makes a fantastic summer lunch. John Duxbury
• If you can't get fresh horseradish, use ready-made hot horseradish sauce instead and omit the hot water, vinegar and cream.
• Choose a crumbly goat's cheese. (I used Dorstone from Neal's Yard.)
• Liquid glucose (sometimes called glucose syrup) is widely available, although if you can't find it you could substitute corn syrup, but NOT glycerine, which is entirely different.
• Choose small beetroots and lightly steam them. I prefer different colours, but that is only for an interesting visual appearance.
Horseradish ice cream and steamed or roasted beetroot also go well with:
• cured or smoked salmon,
• smoked mackerell,
• beef or venison carpaccio.
Horseradish ice cream, makes about 1 litre (4 cups)
|140 g||(½ cup)*||water|
|125 g||(½ cup)||caster (superfine) sugar|
|70 g||(4½ tbsp)||liquid glucose (glucose syrup)|
|20 g||(¾ oz)||freshly grated horseradish|
|2 tbsp||hot water|
|1 tbsp||white wine vinegar|
|150 ml||(5 fl oz)||double (heavy) cream|
|150 ml||(5 fl oz)||natural yoghurt|
|300 g||(1¼ cups)||crème fraîche|
|1 tsp||sea salt|
|2 tsp||lemon juice|
|pinch||Mustard powder, preferably English|
|pinch||white pepper or cayenne pepper|
Beetroot, goat's cheese and walnuts (per serving)
|35 g||(1½ oz)||goat's cheese, roughly crumbled|
|1-2||thinkly sliced cooked baby beetroots|
|1 tbsp||walnut pieces|
|roughly chopped beetroot leaves, optional|
|salt and pepper to taste|
*Don't mix units. For preference, we recommend using British units with this recipe.
1. Heat the water, sugar and glucose in a saucepan and bring to the boil. Leave to cool, preferably overnight in a fridge.
2. Mix the grated horseradish, hot water and vinegar. Leave to cool, preferably overnight in a fridge.
3. Lightly whisk all the ingredients together and then churn in an ice cream machine. Keep in a freezer until required.
4. Crumble the goat's cheese in a circle on each plate, leaving a space to add a scoop of horseradish ice cream.
5. Add thin slices of cooked beetroot round the edge of each plate.
6. Add a generous scoop of horseradish ice cream, scatter over the walnut pieces and roughly chopped beetroot leaves (optional) and then lightly season.
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