Apple mille-feuille and beetroot with kumquat ice cream

Sustainable recipe

Ingredients

Ingredients for mille-feuille:

  • 2 red apples
  • 2 medium-sized beetroots

Ingredients for the kumquat ice cream:

  • 150g of kumquat
  • 80g of sugar
  • 1 soya yoghurt

Rasoterra Recipe (Barcelona) by Queralt Carpintero

PREPARATON

Preparation for mille-feuille:

  • Pre-heat the oven to 180 °C.
  • Peal the beetroot and, using a mandolin, cut it into fine strips. Lay them out on an oven dish and pour a drop of water over them.
  • Once the oven is heated, cook them for 10 minutes.
  • While they cook, core the apples and cut them into fine strips.
  • Being careful not to burn yourself, lay out the most uniform strips, alternating between beetroot and apple.
  • Cook them for 15 minutes at 180 °C.
  • Mashing the smallest pieces left over from the mille-feuille and the remaining cooking water, you can make a sauce for the dessert dishes.

Preparation for the kumquat ice cream:

  • Cut the kumquat in half and remove its seeds. Freeze the yoghurt and kumquats.
  • Put the sugar in the food blender. Blend for 20 seconds, raising the speed from time to time. Add the kumquats and blend for 30 seconds, raising the speed from time to time.
  • Finally, add the yoghurt and blend for 1 minute at medium speed and it's ready!

 

Ingredients

Ingredients for mille-feuille:

  • 2 red apples
  • 2 medium-sized beetroots

Ingredients for the kumquat ice cream:

  • 150g of kumquat
  • 80g of sugar
  • 1 soya yoghurt

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