For the sorbet (enough for about 30) 300g water
1kg sour cream
For the soup (enough for about 12) 2.5 litres beetroot juice
200g caster sugar
For the brandy snaps (makes 50-60 biscuits) 175g butter
175g golden syrup
For the beetroot confit 1kg beetroot
600ml stock syrup
Splash of eight-year-old balsamic vinegar
Sorbet: put the water, sugar and glucose together and boil until syrup. Add to the sour cream and chill. Churn in an ice-cream machine.
Soup: reduce the beetroot juice to one litre. Add sugar and boil to dissolve the cassis. Chill.
Brandy snaps: melt the butter, sugar and golden syrup. Stir in the flour and chill. Spread on to a baking sheet. Bake at about 180°C. Cool.
Beetroot confit: roast beetroots in foil until tender. Chill, peel and dice. Add to stock syrup and bring this to simmer for about 45 minutes. Finish off with balsamic immediately before serving.
To serve: put a spoonful of beetroot confit in centre of the bowl. Place one ball of sorbet on top, then a brandy snap biscuit. Follow this with another ball of sorbet and another brandy snap to make two tiers. Pour the beetroot soup around and serve.