Recipe: Beet Ice Cream on Citrus Beet "Soil"

Photo by Nghi Tieu

Beets aren't just for salads anymore. This playful dessert even looks fresh from the earth when placed on a citrus-flavored "soil". It was created by pastry chef Nghi Tieu and served as a dessert at Cafe Atlantico's Farmers' Market dinner on June 19, 2009.

Citrus Beet "Soil"

    • 100 g beet pulp
    • 40 g sugar
    • 10 g grapefruit zest
    • 10 g orange zest

Mix everything together in a bowl. Dehydrate in a low oven or in a dehydrator until crispy. Grind in food processor to break up clumps.

Beet Ice Cream

Adapted from a recipe by Thomas Keller

    • 910 g red beets, peeled
    • 475 g cream
    • 475 g milk
    • 150 g sugar
    • 160 g egg yolks

Juice beets to obtain 2 c juice. Save the pulp. Reduce juice in a pot until you get 1/4 c. Strain. Boil beet pulp, cream & milk in a pot. Simmer on medium heat for 30 minutes. Add sugar to the mixture. Bring to a boil.

Temper the eggs yolks in a bowl with the hot mixture. Pour the mixture back in the pot and cook until 185 degrees F. Strain.

Cool the mixture in a ice bath. Refrigerate the mixture 4 hours to overnight.

Add the reduced beet liquid to the mixture. Spin in an ice cream machine.

Chocolate Crème Fraîche

    • 113 g crème fraîche
    • 71 g 64% Valhrona chocolate

Melt chocolate over a double-boiler. Add crème fraîche and whisk until combined.