Beetroot-blood orange parfait and raspberry sorbet with chocolate, coconut tuile, rose pepper meringue on chocolate sand

It's time for dessert! In fact I had the idea of this beetroot-blood orange parfait already for monthes, but never really had time and lust to make it. It is just wasn't clear how and with what to serve it, until yesterday. Besides it was the perfect opportunity to bring beetroot, raspberry and chocolate onto one plate. That is also something I wanted to try for such a long time. First I simply wanted to hide the raspberry sorbet into the parfait, but then I changed the whole concept and so this dessert was born. The parfait is so fluffy and light thank to the Italian meringue and the beaten coconut milk. The slightly tart rapsberry sorbet goes perfectly well with the sweet parfait. But the dessert is only complete with the other elements: the thin chocolate, the coconut tuiles, the chocolate sand and the meringue melts everything into one and the rose pepper brings the last touch of excitement.

Ingredients:
for the beetroot-blood orange parfait :
200 ml blood orange juice
2 tablespoons beet juice
4 eggs
80 g sugar
250 ml coconut milk

for the raspberry sorbet:
500 g raspberry
2 tablespoons vodka
1/2 vanilla pod
50 g invert sugar
110 g water

for the coconut tuiles:
1 egg white
50 g sugar
40 g flour
20 g shredded coconut flakes
1 tablespoon melted butter
1/2 teaspoon vanilla extract

for the meringue:
30 g egg white  (about 1 egg)
30 g sugar
25 g icing sugar
1/4 teaspoon cornstarch
pinch of salt

valamint még:
70 g dark chocolate
1 teaspoon cocoa butter
leftover cocoa pastry

For the parfait first chill coconut milk over night. Open the can and remove that thick and creamy layer, you will not need the water underneath. Seperate eggs (you will need 2 egg whites for the parfait, the other 2 will be used for the meringue and the tuiles). Add half of the sugar to the egg yolks among the beet juice and the sieved blood orange juice. Beat it over a bain-marie until thick and fluffy. Bring the rest of the sugar with a tablespoon water to the boil. In the meantime beat 2 egg whites with a pinch of salt to soft peaks, then add the 120°C hot syrup in a thin strain and beat egg white until stiff. Beat the coconut cream until it becomes light and fluffy. Fold beaten egg white and beaten coconut cream to the beetroot-blood orange cream. Fill it into any kind of shape you liek and chill for 2-3 hours.
For the sorbet puree raspberries and mash it through a sieve to discard seeds. You should have about 250 g of puree. Bring invert sugar with the water to the boil and cook for about 5 minutes. Add vanilla seeds and vodka to the puree, stir in the syrup and pour it to an ice cream maker. When the sorbet is ready fill it into any kind of shape you desire and keep it in the freezer until serving.

For the tuiles beat egg white with sugar until frothy, then stir in the rest of the ingredients. Preheat the oven to 180°C. Smear batter onto a baking sheet and bake until the sides are golden brown. With a help of a cookie cutter cut out circles as long as the tuiles is still warm, then let it cool down.

For the meringue beat egg white with a pinch of salt until almost stiff, then add sugar and keep on beating until it is stiff. Fold in the icing sugar and the cornstarch. Pipe it in any shape you like onto a baking sheep, it doesn't really matter, after all you will crumble it later. Dry in a 90°C hot oven for 90-120 minutes. Add rose pepper to the crumbled meringue. Use only the outer red skin, this will give enough peppery flavour to the dessert and it will not be dominant, but will do the job.

For the chocolate decoration melt chocolate and cocoa butter in a bain-marie, then temper and brush onto sheets of baking paper. Place paper into dessert rings and chill. Remove paper right before serving.
For the chocolate sand I simply ground some leftover baked cocoa pastry.