Beetroot Lava Cake served with chilled Beetroot Ice Cream.

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Beetroot Cake
By
Masterchef
Sanjeev
Kapoor

2. Content
Beetroot Cake
 Description
 Ingredients
 Method
 Book
 Similar recipes with links

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Beetroot Lava Cake served with
chilled Beetroot Ice Cream.
Cooking Time: 21-25 minutes
Servings: 4
Preparation Time: 7-8 hours
Category: Non-Veg

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For Beetroot cake
Beetroot boiled, peeled and grated 1 medium
Refined flour 40 grams
Butter 25 grams
Castor sugar 70 grams
Salt a pinch
Eggs 2
White chocolate roughly chopped 180 grams
Vanilla essence 1/2 teaspoon
For Beetroot ice cream
Beetroots boiled, peeled and grated 4 medium
Ghee 1 tablespoon
Milk 3 tablespoons

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Condensed milk 3-4 tablespoons
Vanilla ice cream 100 grams
Pistachios finely chopped for garnishing
For Sugar nest
Sugar 1 cup
Butter for greasing
For serving
Orchid separated into petals 1 medium
Beetroot 1 medium
Caramel sauce for serving
Rum 1 tablespoon

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1. Place a bowl on the plate, spread orchid petals on the sides of the plate. Pour
water and salt and mix well. Keep in the refrigerator till the ice bowl is set.
2. Preheat oven at180°C.
3. Peel and slice beetroot. Place the sliced beetroot in the oven till the slices
become crispy. Crush them with a rolling pin to make a coarse powder.
4. To make beetroot cake, cream butter, castor sugar and salt with an electric
beater in a bowl. Add eggs, one by one, and cream further.
5. Melt chocolate in microwave for 30 seconds and add to the eggs alongwith
vanilla essence and continue to beat for 2-3 minutes.
6. Put the grated beetroot into muslin cloth, squeeze out extra water and add to the
bowl alongwith flour and fold the mixture.

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7. Transfer the prepared mixture to individual silicon moulds. Put them in the
preheated oven and bake for 15-20 minutes. Remove from moulds and cool to
room temperature.
8. To make beetroot ice cream, heat ghee in a non-stick pan, add beetroot and
sauté for 5-7 minutes.
9. Add milk and condensed milk and mix well, keep stirring continuously till the
moisture evaporates. Transfer into a bowl and cool to room temperature.
10. Put vanilla ice cream in a bowl, add beetroot halwa and mix well. Transfer this
halwa in ping bag and refrigerate till overnight.

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11. To make sugar nest, heat sugar in a non-stick pan, add water and stir
continuously till sugar caramelizes. Grease back of the bowl with butter, place
it on the tray. Take two forks, dip it in the sugar syrup and create web of glossy
sugar strands. Similarly make the other sugar nest.
12. Pipe out caramel sauce on a serving plate. Pipe out the beetroot ice cream in
the prepared ice bowl and keep it on one side of the plate, garnish with
pistachios. Place one sugar nest on one side of the plate, sprinkle beetroot
powder over it and place on the center. Place the prepared cake on the other
side of the plate, place sugar nest over it. Pour a ladle of rum in a spoon, tilt,
flambé it with a blow torch and pour immediately on the sugar nest over the
cake and serve immediately.

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