Directions

1. Wash your beetroots and add them to the simmering basket with your water. Steam your beetroots for 45 minutes. Once cooked, remove from the simmering basket and allow to cool down before peeling and dicing.

2. Add your cream and cardamom to the mixing bowl. Then whip your cream with the butterfly whisk inserted for 1 minute 20 seconds / speed 4 / stir. Once whipped, remove from the mixing bowl and refrigerate till needed.

3. Add the white chocolate and chop it for 10 seconds / speed 6.

4. Add your peeled beetroot to the mixing bowl. Melt your chocolate for 4 minutes / 175°F|80°C / speed 3 / stir.

5. Blend the mix for 45 seconds / speed 10. Empty the mixture to a bowl.

6. Gently fold your cream into the beetroot mixture and add into some serving cups before allowing them to set in the fridge for 2 hours.

7. Enjoy your dish!