Buttermilk-Beet Sherbet With Hazelnut Brittle Recipe

Name: Buttermilk-Beet Sherbet With Hazelnut Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces red beets, washed and trimmed; 1 cup whole buttermilk; 1 cup sugar, divided; 1/2 cup half-and-half; 2 tablespoons fresh orange juice; 3/8 teaspoon kosher salt, divided; 1/2 vanilla bean, split lengthwise; Cooking spray; 1/4 cup coarsely chopped toasted hazelnuts; 1/2 teaspoon canola oil

Servings: persons

8 ounces red beets, washed and trimmed
1 cup whole buttermilk
1 cup sugar, divided
1/2 cup half-and-half
2 tablespoons fresh orange juice
3/8 teaspoon kosher salt, divided
1/2 vanilla bean, split lengthwise
Cooking spray
1/4 cup coarsely chopped toasted hazelnuts
1/2 teaspoon canola oil

1
Preheat oven to 375u00b0.
2
Wrap beets in foil. Bake at 375u00b0 for 1 hour and 20 minutes or until tender. Remove beets from oven; remove foil. Cool.
3
Remove skin from cooled beets; cut beets in half. Combine beets, buttermilk, 1/2 cup sugar, half-and-half, juice, and 1/8 teaspoon salt in a blender. Scrape seeds from vanilla bean into blender; discard pod. Process mixture 2 minutes or until smooth. Pour into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Transfer to an airtight container; freeze.
4
Coat a jelly-roll pan with cooking spray. Place remaining 1/2 cup sugar in a saucepan over medium-high heat, stirring constantly with a silicone spatula. Cook 5 minutes or until sugar is completely melted and an amber color, stirring constantly. Remove from heat; immediately stir in nuts and remaining 1/4 teaspoon salt. Spread on prepared pan; cool 7 minutes. Break brittle into pieces; combine with oil in a food processor. Pulse until mixture is coarsely ground. Sprinkle hazelnut mixture evenly over sherbet.

645

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces red beets, washed and trimmed, 1 cup whole buttermilk, 1 cup sugar, divided, 1/2 cup half-and-half, and more.

Yes, Buttermilk-Beet Sherbet With Hazelnut Brittle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk-Beet Sherbet With Hazelnut Brittle

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