Raspberry-Beet Sauce

Name: Raspberry-Beet Sauce
Yield: makes about 1 cup
Ingredients: 18 ounces (510g) fresh raspberries; 1/4 cup (55g) beet puree (see page 30); 1/2 vanilla bean, split and scraped; 1 tablespoon (12.5g) sugar; 3/4 teaspoon (2.5g) powdered apple pectin

December 9, 2011

When you tame the slight acidity of raspberries with the natural sweetness of beets, you come up with a flavor profile like none other. In addition to serving this sauce with Chocolate-Beet Cake (page 29), you could use it as the start of a trifle. Try one with crumbled Chocolate Meringues (page 209) and fresh berries and unsweetened whipped cream, maybe with a layer of Strawberry Sorbet (page 236). You could also serve this sauce with yogurt and granola.

Recipe notes

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