sorbet of Beetroot and Horseradish Puree by KMJansen. A Thermomix <sup>®</sup> recipe in the category Sauces, dips & spreads on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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sorbet of Beetroot and Horseradish Puree

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Ingredients

25 portion(s)

Beetroot and Horseradish Puree

250 grams Cooked Beetroot
30 grams horseradish cream
1 tsp salt
1 tsp xanthan gum

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6

1min

Preparation 1min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 31
9
Appetizer Starter

Recipe's preparation

Beetroot and Horseradish Puree

Weigh everything into the bowl, mix at speed 7 for 10 seconds, then scrape down and mix again at speed 7 for 10 seconds. Freeze in ice cube tray or on a flat tray. When frozen, break up and put back in the bowl, speed 9 for 20 or 30 seconds until smooth.Serve with roast beef or a steak.

Use 2 teaspoons to form into a quenelle and place on top of goat cheese chevre on crackers or melba toast.

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Spatula TM5/TM6
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Tip

The xanthan gum makes the texture smoother, means that pink liquid doesn't leak out over the crackers. It is best if the puree rests for 10 minutes or so before serving to allow the gum to expand.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.