Place the water, sugar, spices and orange peel
for the poached cherries into a pan and bring
to the boil. Leave to infuse for one hour before
adding the cherry brandy. Place pitted cherries
in a Kilner jar. Return liquor to the boil and
pour over pitted cherries; leave to cool. These
are best made one week in advance to allow
to infuse.
For the beetroot crisps place the water,
sugar, lemon juice and citric acid in a pan,
bring to the boil and leave to cool. Carefully
cut the beetroot into 2mm thick slices using a
mandolin and then cut to perfect rounds using
a cutter. Dip the beetroot slices into the cooled
syrup, drain off the excess and place onto a
parchment paper lined tray. Dehydrate the
slices by placing in a 65°C oven overnight until
dry and crispy. Store in an airtight container
until needed.
Steam the white beetroot quarters for 45
minutes or until soft; puree the beetroot in a
blender and pass through a sieve. Place the
remaining ingredients into a pan, except for
the salt, and bring to the boil. Add the white
beetroot puree and blend until smooth in a
food processor; check the seasoning. Pass
through a sieve into an ice cream machine and
churn.
To make the coffee crumb place all of the dry
ingredients in a bowl and mix well. Add the
melted butter and transfer to a tray lined with
parchment paper. Bake at 170°C for 12 minutes
until a sandy texture is achieved. Leave to cool
and store in an airtight container until needed.
For the beetroot jelly place all of the
Ingredients, apart from the agar agar, into a
pan and bring to the boil. Allow to infuse for
1 hour before passing through a sieve. Return
the mixture to the boil, whisk in the agar agar
and boil for 1 minute until the agar agar has
dissolved. Pass through a sieve into a small,
cling film lined container and allow to set at
room temperature before placing in the fridge, once
fully cold remove from the mould and cut into
0.5 cm dice. Set aside until needed.
To make the cherry puree blend some of the
poached cherries with a little of the liqueur
until smooth. Transfer into a piping bag and
set aside until needed.
For the chocolate ganache place 100g of the
double cream and cherry brandy into a pan
and bring to the boil. Pour the liquid over the
dark chocolate, leave to stand for two minutes
then stir until the chocolate has completely
melted. Whip the remaining double cream to
a soft peak and fold in the chocolate. Store
the ganache in an airtight container at room
temperature until required.
To serve place a spoonful of the coffee crumb
in the center of your plate and top with a
quenelle of chocolate ganache. Pipe the cherry
puree into three of the poached cherries and
place on the plate. Add a quenelle of the white
beetroot sorbet to the plate and garnish with
three pieces of diced golden beetroot jelly,
chioggia beetroot crisps and sorrel leaves.