Horseradish ice cream

Pepparrotsglass

Horseradish ice cream with goat's cheese, steamed beetroot and walnuts

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

Tips

Recipe summary for horseradish ice cream

Tips

• If you can't get fresh horseradish, use ready-made hot horseradish sauce instead and omit the hot water, vinegar and cream.

Dorstone goat's cheese from Neal's Yard

• Choose a crumbly goat's cheese. (I used Dorstone from Neal's Yard.)

A tube of liquid glucose

• 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.

Other matches

Horseradish ice cream and steamed or roasted beetroot also go well with:
• cured or smoked salmon,
• smoked mackerell,
• beef or venison carpaccio.

Ingredients

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.

Method

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.

Horseradish ice cream with crumbled goat's cheese, beetroot an walnuts

6. Add a generous scoop of horseradish ice cream, scatter over the walnut pieces and roughly chopped beetroot leaves (optional) and then lightly season.

Downloads

printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf

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John Duxbury
Editor and Founder