For the jelly: peel and cut the beetroot and cook with the juice and spices for 1.5 hours. Drain. Mix 500 ml of beetroot stock with the Agar-Agar and cook for approx. 2-3 minutes. Stir in the dissolved gelatine. Pour the mixture into a square dish and allow to set. Tip the jelly out of the dish and cut into cubes.
For the basil ice cream: place the QimiQ Classic, egg yolks, sugar and salt in a Thermomix bowl and mix at 82° C. Blanch the basil. Blend with the cream until smooth. Combine the basil mixture with the egg mixture and pour into an ice cream machine.
For the peanut crumbs: beat the egg whites with the sugar, Xanthan, and Agar-Agar until stiff. Fold in the nuts. Spread the mixture evenly onto a non-stick baking mat and bake at 160° C for 10 minutes. Reduce the heat to 50 °C and allow the mixture to dry over night. Allow to cool and break or cut into small pieces.
