Red beetroot with licorice, vanilla cream with parsnip

Ingredients for Red beetroot with licorice, vanilla cream with parsnip

Instructions for Red beetroot with licorice, vanilla cream with parsnip

To prepare the Red beetroot with licorice, vanilla cream with parsnip recipe, please follow these instructions:

Water, sugar and licorice rod warm up / boil until the sugar is melted. Cooled off. Take the licorice bar when it has given flavor (not too strong, only to be considered). Mix now with beetroot juice. Set in the freezer - stir occasionally. Or save it cool until it is in ice-cream - approx. 15-20 min. Before the desserts are served.

Put the milk in the boil with vanilla grains and bar, add pasta juice - cool slightly - remove the vanilla bar. Eggs and sugar are stirred thick and creamy. The milk is added in a thin beam. The mass is slowly warmed up with medium heat while whipping until the cream becomes thick. Set to cool.

tips:
Serving: Vanilla cream is lubricated on the plate (6-8 cm Ø, 1 cm high). Add 2-3 shaped red-bean sauce with a spoonful of skewers. Coin blades, wheel-crowned electricity. like. for decoration. Serve (preferably) with a sweet beer (not spicy beer) to. Find if possible. A good recipe for dessert enjoyed grissini. Believe me - you're kidding this strange dessert.