Beet Lime Ganache Recipes

BEET-LIME GANACHE

Steps:

• Heat the oven to 325°F.
• Wrap the beet chunks up in a big sheet of aluminum foil and put on a sheet pan for easy handling. Roast for 1 to 2 hours, or until the beets are on the mushy side of tender; give them additional 30-minute intervals in the oven if they aren't.
• Meanwhile, grate the zest from the lime; reserve. Squeeze 8g (2 teaspoons) juice from the lime and reserve.
• Transfer the beets to a blender and puree them. (If your blender is giving you trouble, add up to 1 tablespoon milk to help get it going.) Pass the puree through a fine-mesh strainer-it should have the texture of Libby's pumpkin puree (or baby food). Measure out 120 g (1/3 cup) beet puree. Let cool.
• Combine the white chocolate and butter in a microwave-safe dish and gently melt them in the microwave in 15-second bursts, stirring between blasts. The result should be barely warm to the touch and totally homogenous.
• Transfer the chocolate mixture to a container that can accommodate an immersion blender-something tall and narrow, like a 1-quart plastic deli container. Warm the glucose in the microwave for 15 seconds, then immediately add to the chocolate mixture and buzz with the hand blender. After a minute, stream in the heavy cream, with the hand blender running-the mixture will come together into something silky, shiny, and smooth.
• Blend in the beet puree, lime zest, and salt. Put the ganache in the fridge for 30 minutes to firm up.
• Use a spatula to fold the lime juice into the ganache (do not do this until the ganache is set, or you will break the ganache). Put the ganache back in the fridge for at least 3 hours, or, ideally, overnight. Stored in an airtight container, it will keep in the fridge for 1 week. Serve cold.
• In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

CHèVRE FROZEN YOGURT PISTACHIO CRUNCH, BEET-LIME GANACHE

Steps:

• Schmear (see page 29) the ganache across 4 small dessert plates or up the sides of bowls. Scatter the crunch about the ganache. Scoop or quenelle (see page 28) the frozen yogurt and anchor it on the crunch. Serve at once.

BEETS WITH CARROTS IN A LIME VINAIGRETTE

Steps:

• Using a steamer basket over medium boiling salted water, lightly steam the carrots and beets until tender and cooked through, about 12 minutes for the carrots and 1520 minutes for the beets. Remove carrots and beets and let sit at room temperature until cooled. Peel beets and cut into bitesize slices. Cut carrots on the diagonal.
• Mix vegetables in a large bowl along with the cucumber.
• Combine the dressing ingredients in a small bowl. Pour the dressing over the vegetables and toss to coat. Chill the salad until ready to serve.

GANACHE I

Steps:

• Chop the chocolate into small pieces and place it in a large stainless steel bowl.
• In a large, high sided saucepan, heat cream over medium high heat, stirring frequently, until it starts to boil. At this point, the cream will want to boil over, so keep an eye on it! Immediately remove from heat and pour over chopped chocolate.
• Stir until chocolate is completely melted and mixture is smooth. Cool completely and then store in refrigerator. Ganache can be reheated in a stainless steel bowl over hot, but not boiling, water.

GANACHE

Steps:

• In a saucepan, bring cream just to a simmer. Place chocolate in a bowl and pour warm cream on top of it. Wait 5 minutes for chocolate to soften, then whisk together until completely combined.

LEMON GANACHE

Steps:

• Chop chocolate into small pieces and place in a heat safe bowl.
• Bring cream to boil on stovetop.
• Once cream in boiling pour over chopped chocolate.
• Add lemon zest and lemon juice.
• Stir from the inside out, making sure not to let in to much air.
• Stir till chocolate is completely melted.
• That's it--you now have ganache. You can use this on cakes, to make truffles or just cool it in the fridge and snack on it later.
• You can also substitute the lemon with orange.