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.