Orange and Beetroot Ice Cream

I've never been into weird food. Lamb's brains, liver, bacon flavoured soda. I'll pass.
I'm anxious when I hear about people adding cauliflower to their sweets, and even have my reservations abut zucchini in chocolate cakes, although I hear at least that one is quite nice.
So, adding pureed beetroot to ice cream is a real leap for me. I happen to love beetroot, despite its staining tendencies, and fell in love with the thought of churning hot pink to fuchsia coloured ice cream in my machine.
I figured someone had probably already invented beetroot ice cream, so I googled it and found a recipe for it on a lovely blog. The pictures were amazing, and yes, the ice cream was fuchsia!
Somehow mine didn't turn out so hot pink, but it was a lovely shade of pink, and tasted even better than I thought it would. When you hear that a vegetable has been added to ice cream, it can make you pretty weary- so I have to say I was absolutely pleasantly surprised. Of course you are all wondering what it tastes like. Well the first flavour that hits you is that of oranges-a delightful citrus that hints at marmalade and is simultaneously fresh. There are subtle notes of beet on the end. I wouldn't go as far to say that you can pick out the flavour distinctly, but there are definitely beetroot qualities, a certain earthiness, a tang. There are no strong flavours, it is a very smooth and harmonious combination, a delicate quality to the ice cream, along with a silky smoothness that lacks in many home made ice creams.

ORANGE AND BEETROOT ICE CREAM  (Adapted from Saveur)

2 cups milk
4 tsp corn flour (or corn starch)
1 1/4 cup thickened or heavy cream
2/3 cup sugar
2 tbsp light corn syrup (or golden syrup)
pinch salt
peel of 1 orange
3 tbsp cream cheese
1/2 cup pureed beetroot (I used beetroot from a 450g can, drained.)

In a small bowl, place 1/4 cup of the milk with the corn flour and set aside In a medium saucepan, place the remaining milk cream, sugar, syrup and salt and whisk to combine.
Bring to the boil over medium-high heat. Add the orange peel and cook for 4 minutes Stir the milk-cornflour mixture until combined, and add to the saucepan. Return to the boil and cook, stirring until thick, for about 2 minutes. Remove about 1/4 cup of the hot milk mixture and place in a small bowl with the cream cheese. Combine thoroughly until smooth. Add this to the saucepan. Stir in the pureed beetroot.
Chill the mixture until completely cold. I left mine overnight in the refrigerator. Then strain the mixture to remove the beetroot and orange peel. Follow the manufacturers instructions on your ice cream machine for the final step. When churned, place in the freezer for several hours to freeze before serving.

Makes about 1 litre

Jaffa Souffles with Chocolate Sauce

Speaking of demented, it's a real faze I'm going through. A new trend. Demented though some of my end results are, the good thing is that they still contain all the essential deliciousness required to make them irresistible. Okay, stop being so superficial, looks aren't everything.
Yes, now is the moment to look inside and see the scrumptious personality of this next recipe. Mind you, its not a problem with the recipe, I'm sure. It wasn't intended to be ugly and shrunken away, but lets say its the very first time I've ever attempted souffles. Hats off to those cooks who had high, puffy looking souffles!
Mine just weren't. Of course I was terribly disappointed in myself and then...I tasted them. One spoon was enough to bump my mood again and I just had to share.Ooh la la, prepare for a taste-bud pamper session! These are so yummy!

JAFFA SOUFFLES (adapted from taste.com)

60g butter
1/4 cup plain flour
1 cup milk
1 teaspoon vanilla extract
175g dark chocolate (70% cocoa solids), finely chopped
5 egg yolks
2/3 cup caster sugar
Orange essence to taste
6 egg whites

SAUCE:

1/4 cup firmly packed brown sugar
1 cup pouring cream
40g butter
180g dark chocolate (70% cocoa solids), finely chopped

Preheat oven to 200°C. Butter 8 x 150ml souffle dishes.
Melt butter in a heavy-based saucepan over low to medium heat, stir in flour and cook for a few seconds. Remove from heat. Gradually whisk milk and vanilla into flour mixture until smooth. Add chocolate and whisk until melted. Don't worry if the mixture separates a little.
Using an electric mixer, whisk yolks and half the sugar until thick and pale. Add chocolate mixture and essence. Stir well.
Using an electric mixer, whisk whites and a pinch of salt to soft peaks. Gradually add remaining sugar and whisk to stiff peaks. Carefully fold whites into chocolate mixture in 2 batches until just combined. Spoon into dishes (mixture will fill dishes) (see note)and bake for 16 to18 minutes or until puddings are well risen.
For sauce, combine 60ml (1/4 cup) water, sugar, cream and butter in a small pan. Stir over medium heat until sugar dissolves. Stir in chocolate until melted.
Serve puddings immediately with chocolate sauce in the centre.