Frozen Candies: Raspberry, Carrot, Beetroot and Fennel

By corlear

Ingredients

• For the beetroot juice:
• 83/4 oz fresh beetroot
• freshly ground black pepper
• salt
• For the carrot juice:
• 83/4 oz carrots
• For the fennel juice:
• 1 fennel bulb (approx. 101/2 oz)
• For the raspberry juice:
• 4 oz fresh raspberries
• 1/4 cup water
• For the frozen candies:
• the beetroot juice (see previous step)
• the carrot juice (see previous step)
• the raspberry juice (see previous step)
• the fennel juice (see previous step)
• To finish:
• 20 23/4 x 3" sheets cellophane
• 1 ice pack

Details

Servings 10

Preparation

Step 1

For the beetroot juice:
1. Peel and liquefy the beetroot and bring to the boil.
2. Whisk and strain. Season with salt and pepper. Keep in the fridge.

For the carrot juice:
1. Peel and liquefy the carrots.
2. Whisk and strain. Keep in the fridge.

For the fennel juice:
1. Chop the fennel into even pieces.
2. Blanch the fennel in boiling water for 2 min.
3. Plunge into iced water.
4. Drain and liquefy.
5. Whisk the fennel juice and strain.
6. Keep in the fridge.

Note: It is important not to add salt to the fennel juice, as it would loose a lot of its flavor.

For the raspberry juice:
1. Mix both ingredients together and blend in a food processor.
2. Sieve.
3. Keep in the fridge.

For the frozen candies:
1. Once you have all the juices, freeze them in cylinders measuring ¾" in diameter and 2/3" high.

Final Steps & Preparation:
1. Once the candies are frozen, taken them out of the moulds and wrap them in cellophane paper as if they were sweets.
2. Serve on a very cold or frozen base.