Servings: 4

Beetroot Leaf and Apple Granita: subheading: Beetroot Leaf and Apple Granita:
50g caster sugar 50g caster sugar
50ml water 50ml water
Leaves from 1 bunch beetroot Leaves from 1 bunch beetroot
2 golden delicious apples 2 golden delicious apples
1 tbsp white vinegar 1 tbsp white vinegar
Dehydrated Apple: subheading: Dehydrated Apple:
1 golden delicious apple, thinly sliced on a mandolin 1 golden delicious apple, thinly sliced on a mandolin
Frozen Apple Mousse: subheading: Frozen Apple Mousse:
100ml thickened cream 100ml thickened cream
75ml fresh golden delicious apple juice 75ml fresh golden delicious apple juice
pinch salt pinch salt
Golden Beetroot Ice Cream: subheading: Golden Beetroot Ice Cream:
250ml cream 250ml cream
250ml milk 250ml milk
5 egg yolks 5 egg yolks
90g caster sugar 90g caster sugar
Pinch salt Pinch salt
4 small golden beetroots, juiced 4 small golden beetroots, juiced
Golden Raisin Puree: subheading: Golden Raisin Puree:
140g golden raisins 140g golden raisins
1 tbsp white vinegar 1 tbsp white vinegar
pinch salt pinch salt
Gold Leaf Praline Gold Leaf Praline
200g caster sugar 200g caster sugar
Pinch salt Pinch salt
2 sheets gold leaf 2 sheets gold leaf

Prechill ice cream machine. Preheat oven to 130C.
For the Beetroot Leaf Granita, combine sugar and water in a small saucepan and bring to the boil. Remove from heat and allow to cool.
Juice beetroot leaves and apples. Stir in vinegar, then mix into sugar syrup. Transfer to a shallow container and freeze for 1.5 hours or until completely frozen. Scrape surface into small ice crystals. Reserve granita in the freezer.
For the Dehydrated Apple, lay apple slices in a single layer onto a lined baking tray. Dehydrate in the oven until crisp, about 45 minutes.
Increase oven to 150C.
For the Frozen Apple Mousse, whisk ingredients together in a bowl then and transfer to a siphon gun. Charge with two cream chargers.
Spray the mousse into a lined loaf tin and transfer to the freezer until frozen solid. Cut into small chunks.
For the Golden Beetroot Ice Cream, place milk and cream into a medium saucepan and bring to a simmer. Remove from the heat.
Place egg yolks and caster sugar into a bowl and whisk together until pale. While whisking, add hot milk mixture and whisk thoroughly to incorporate. Return mixture to the saucepan and whisk over low-medium heat until mixture reaches 83C or coats the back of a wooden spoon.
Remove mixture from the heat and pour through a fine sieve into a bowl. Place over an ice bath to cool. Whisk in salt and beetroot juice to taste and churn in an ice cream machine according to manufacturer’s instructions. Place ice cream into the freezer.
For the Golden Raisin Puree, combine ingredients in a saucepan and cover with water. Simmer gently until most of the water has evaporated, about 15 to 20 minutes. Use a stick blender to puree until smooth, adding a little water if required, to achieve a smooth consistency. Set aside.
For the Gold Leaf Praline, heat a small saucepan over high heat. Add sugar, a teaspoon at a time, to the saucepan until a caramel forms. Swirl and agitate the pan regularly to ensure the caramel colours evenly. Pour out onto a lined tray and sprinkle with salt. Allow to cool and harden.
Break into shards and process in a blender or food processor to a fine powder. Place 4 egg rings onto a lined baking tray and using a sieve dust powder inside the rings. Brush away any excess powder.
Transfer tray to oven and cook until powder melts. If it is too thin add a little extra powder and re-melt. Remove from the oven and once pralines have mostly cooled carefully top each with gold leaf.
To serve, place raisin puree in serving bowls. Top with ice cream, granita, frozen mousse, dehydrated apple and gold leaf praline.