Recipe: Candied beetroot and walnut cones

4.3-5 9

How to Make:

Place the sugar and water in a saucepan over medium heat. Cook, stirring, until the sugar dissolves. Add the beetroot and walnuts. Simmer for 25 minutes or until thick and syrupy. Transfer to a tray lined with baking paper. Set aside to cool.
Meanwhile, preheat oven to 180C/160C fan forced. Line a baking tray with baking paper. Place 2 wrappers on top of each other. Use a sharp knife to cut into 4 triangles. Brush the edges with water. Roll around non-stick cream horns and place, seam side down, on prepared tray. Repeat with the remaining wrappers. Bake, turning if necessary, for 5 minutes or until golden. Set aside to cool.
Use electric beaters to beat the cheese and cream in a bowl until soft peaks form. Spoon or pipe cheese mixture into base of 1 cone. Add beetroot, then more cheese mixture. Top with beetroot, walnuts and mint. Repeat with remaining cones, cheese mixture, beetroot, walnuts and mint.

Time for preparing:

25 min.

Servings: