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Ingredients

100g (1/2 cup) caster sugar
125ml (1/2 cup) water
400g cooked beetroot, cut into 1.5cm pieces
70g (2/3 cup) walnuts
6 frozen spring roll pastry wrappers, just thawed
110g goat's cheese, chopped
125ml (1/2 cup) thickened cream
Fresh mint leaves, to serve

Method

Step 1 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.
Step 2 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.
Step 3 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.

Candied beetroot and walnut cones

How to make Candied beetroot and walnut cones

Ingredients

Method