Place a bowl on the plate, spread orchid petals on the sides of the plate. Pour water and salt and mix well. Keep in the refrigerator till the ice bowl is set.
Preheat oven at180°C.
Peel and slice beetroot. Place the sliced beetroot in the oven till the slices become crispy. Crush them with a rolling pin to make a coarse powder.
To make beetroot cake, cream butter, castor sugar and salt with an electric beater in a bowl. Add eggs, one by one, and cream further.
Melt chocolate in microwave for 30 seconds and add to the eggs alongwith vanilla essence and continue to beat for 2-3 minutes.
Put the grated beetroot into muslin cloth, squeeze out extra water and add to the bowl alongwith flour and fold the mixture.
Transfer the prepared mixture to individual silicon moulds. Put them in the preheated oven and bake for 15-20 minutes. Remove from moulds and cool to room temperature.
To make beetroot ice cream, heat ghee in a non-stick pan, add beetroot and sauté for 5-7 minutes.
Add milk and condensed milk and mix well, keep stirring continuously till the moisture evaporates. Transfer into a bowl and cool to room temperature.
Put vanilla ice cream in a bowl, add beetroot halwa and mix well. Transfer this halwa in ping bag and refrigerate till overnight.
To make sugar nest, heat sugar in a non-stick pan, add water and stir continuously till sugar caramelizes. Grease back of the bowl with butter, place it on the tray. Take two forks, dip it in the sugar syrup and create web of glossy sugar strands. Similarly make the other sugar nest.
Pipe out caramel sauce on a serving plate. Pipe out the beetroot ice cream in the prepared ice bowl and keep it on one side of the plate, garnish with pistachios. Place one sugar nest on one side of the plate, sprinkle beetroot powder over it and place on the center. Place the prepared cake on the other side of the plate, place sugar nest over it. Pour a ladle of rum in a spoon, tilt, flambé it with a blow torch and pour immediately on the sugar nest over the cake and serve immediately.