An intensely rich dessert
This is super rich, so the smallest pot is all you need. The candied beetroots make nice chewy morsels.
For the candied beetroot:
1 medium beetroot (about 200g)
150g unrefined sugar
For the chocolate pot:
200g dark chocolate
70 per cent cocoa, broken into small pieces
220g double cream
Whipped cream to serve
First prepare the candied beetroot. Wash the beetroot and peel if the skin is very rough. Cut into slices as thinly as you can.
Boil the sugar with the water, stirring until the sugar is dissolved. Add the beetroot slices and simmer for 10 mins until the beetroot is sweet and soft. Remove and lay the beetroot slices onto a sheet of baking paper on a tray. Keep the syrup to use as a sauce.
Put in the oven at 170C for 10–15 mins to caramelise them further. Be careful not to overcook them as they will go bubbly and burn, and end up tasting of nothing. Allow to cool. Put 8 slices aside to decorate the pots. Chop the rest into small pieces.
Melt the chocolate in a bowl over a pan of hot but not boiling water. Chocolate melts at body temperature so doesn’t need excessive heat to melt it. Stir gently. When melted remove from the heat.
Slowly stir in the beetroot syrup, then the cream. When the mixture is smooth add the chopped caramelised beetroot. Pour into 6–8 small pots. Serve with a spoon of whipped cream, a slice of candied beetroot and drizzle of beetroot syrup.
Storage: Candied beetroot will keep for a month in a tub in the fridge. Chocolate pots will keep for four days covered in the fridge.
Click here for Kevin Murphy of Borough Wines' expert wine match for Tom's candied beetroot and chocolate pot recipe.
Image: Laura Edwards