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Beetroot and Blood Orange Sorbet

Recipe Submitted By: bakingmad

This Beetroot and Blood Orange Sorbet recipe is by Jason Atherton. This is perfect to serve as a dessert for a dinner party.

	For the puree:
1 kg	washed and chopped beetroot
75 grams	Golden Caster Sugar (Billington's)
3	sprigs of thyme
	water to cover
	For the sorbet:
500 grams	Puree (beetroot)
250 grams	blood orange puree
50 grams	Glucose
100 ml	stock syrup
	Lemon juice to taste

For the Beetroot Jelly:

500 ml	beetroot reduction
250 ml	stock syrup (1litre of water to 1kg of sugar and melt)
4	leaves bronze leaf gelatine

For the Yoghurt Snow:

200 grams

Place 200g of natural yoghurt in a bag and freeze

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To make the puree; boil the ingredients until cooked, keep immersed. Then reduce the water down until almost dry, but not quite. Blitz in a blender and pass.
To make sorbet; add all ingredients into a bowl mix together and churn.
To make the Beetroot Jelly, combine all the ingredients together.
Grate the Yoghurt Snow onto a frozen tray.
Added to lemon juice and vanilla Salad of apple sliced and to plate place the sliced apple on to the plate then a quenelle of sorbet, pieces of beetroot gel. Powder the snow over the top and garnish with candied tarragon.