Recipe courtesy of Marisa Churchill

And The Beet Goes On

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  • Level: Advanced
  • Total: 5 hr 30 min
  • Prep: 1 hr
  • Cook: 4 hr 30 min
  • Yield: 12 servings


Chocolate Torte:

Beet Ice Cream:

Sugar Beet Paper:


  1. For the Chocolate torte:
  2. Preheat oven to 350 degrees F.
  3. Combine the chocolate, butter and corn syrup and melt over a double boiler. In a stand mixer whip the eggs, vanilla and sugar together for several minutes, pour in the melted chocolate, and all of the dry ingredients. Mix together and spread onto a greased 1/2 sheet pan. Bake in oven for 30 minutes.
  4. For the Beet ice cream:
  5. Wash and juice the beets. Simmer the juice 2 hours, until it is reduced by 2/3. In a separate pot combine the milk and sugar and bring to a boil, temper in your egg yolks. Add the cream and beet juice and freeze according to the ice cream machine instructions.
  6. For the Sugar beet paper:
  7. Preheat oven to 200 degrees F.
  8. Rinse the beets and place in a steamer. Steam until soft. Cool the beets, peel them, chop them up and place them in a blender with the corn syrup and egg white and blend until totally smooth.
  9. Spread in a very thin layer on to a silpat and bake in oven for 1 to 2 hours, until dry and crisp.
  10. To assemble cut the torte into circles using a 3-inch circular cookie cutter. Place a quarter sized drop of chocolate sauce on the plate and streak it using the back side of the spoon. Place the disk of torte onto the plate and a scoop of the beet ice cream directly on top of the torte. Place several large shards of the beet paper into the ice cream and different angles and sprinkle a pinch of the shiso salt on the ice cream and the plate.