Glasgow City Centre Hotel Restaurant

Coffee Soil

Ingredients:
1 tbsp Instant Espresso Coffee Powder
2 tbsp Granulated Sugar
3 tbsp Crushed Digestive Biscuits
2 tbsp Ground Almonds
½ tsp Maldon Sea Salt
3 tbsp Melted Butter

Method:
Combine all ingredients and store in a glass kilner jar at room temperature for up to 5 days

Beetroot Semi Freddo

Ingredients:
3 cups Fresh Beetroot Juice
4 tsp Fresh Lemon Juice
2/3 cup Sugar
2/3 cup Water
10 Large Egg Yolks (at room temperature for 30 mins)
2 ½ cups Chilled Double Cream
12 Crushed Juniper Berries

Method:
Boil beetroot  juice with juniper berries over a medium heat until reduced to about one cup. Stir in lemon juice and chill until cold and then pass through a fine chinios.
Heat sugar and water in a heavy based saucepan, stirring until sugar has dissolved, then boil, without stirring until syrup registers 248 to 250 degrees farenheit.
Meanwhile, start beating egg yolks at medium speed until pale, add sugar syrup in a slow stream, beating at medium speed until pale yellow, fluffy and tripled in volume, about 5 mins (mixture should be completely cool).
Whisk cream in another bowl until it holds soft peaks. Fold into yolk mixture until just combined, then fold in cold beetroot juice gently but thoroughly.
Pour into moulds and freeze.

Balsamic Caramel

Ingredients:
100ml Balsamic Vinegar
10g Caster Sugar

Method:
Place sugar in a saucepan and cook without stirring until you have a light caramel. Add in the balsamic vinegar and reduce until you have a thick consistency. Cool and then transfer to a  squeezy bottle.

Beetroot Soup

Ingredients:
2.5 ltrs Beetroot Juice
200g Caster Sugar
100ml Cassis

Method:
Reduce the beetroot juice to one litre. Add cassic and sugar and boil to dissolve and then chill.

To Serve
Place a spoonful of cocoa soil in the centre of each bowl. Remove the semi freddo from the mould and place on top of the soil and surround with the beetroot soup. Drizzle with a little balsamic caramel and serve.

To make a reservation at Restaurant at Blythswood Square please contact a member of our team:

T: 0141 248 8888
E: reserve@blythswoodsquare.com
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