Ever since I bought beetroot juice and hated it, ideas have been brewing in my head on how to economically dispose of it. It’s too sweet for savoury recipes, but the reverse is very doable. I narrowed it down to red velvet sauce, inspired by a new offering at Hungry Jacks out of the question for vegans, or an old favourite of mine: chocolate beetroot mud cake.
In the end I decided to make both, but first things first: a chocolatey red sauce.
The Ingredients:
2 cups soymilk
¾ cup beetroot juice
150g dark chocolate, chopped
2 tbsp cocoa
½ cup sugar
1 tbsp potato starch
Mix the potato starch, cocoa, and sugar with ½ cup of soymilk in a small bowl or jug. Set aside.
Combine 1 ½ cups of the soymilk with the beetroot juice in a saucepan over medium heat, stirring frequently until it starts to boil.
Temporarily take the saucepan off the heat to stir in the chocolate and starch mixture.
Return to the hotplate and stir constantly for two minutes.
Turn the stove off, but keep mixing the sauce over the lingering heat for a few minutes more.
Take off the stove completely, and leave to cool for at least five minutes.
To serve, it goes great over ice-cream - add some grated or powdered chocolate on top to make it luxurious. I tried and failed here to make a trifle, please forgive me! The colour is a lot less red by the time everything is done, quite disappointingly, but it still tastes great. However, I think this belongs to a very select palate.
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