Chèvre Frozen Yogurt Pistachio Crunch Beet Lime Ganache Recipes

ROASTED BEETS WITH YOGURT, PISTACHIOS AND CORIANDER

Steps:

• Heat the oven to 400 degrees. Peel the beets, halve them, then cut each half into 4 wedges. Toss the beets with 2 tablespoons oil and the ground coriander on a rimmed baking sheet. Season generously with salt and pepper and spread out in an even layer. Roast, tossing once halfway through, until almost fully tender, about 25 minutes.
• Meanwhile, toast the coriander seeds in a small skillet over medium, shaking the skillet, until golden and fragrant, 1 to 2 minutes. Set aside.
• Season the yogurt with salt and pepper and spread it on a platter. Add the remaining olive oil and the balsamic to the roasted beets and toss to coat; season. Arrange the beets and their juices over the yogurt. Sprinkle with the chopped pistachios and toasted coriander seeds. Serve warm or at room temperature.

CHèVRE FROZEN YOGURT

Steps:

• Bloom the gelatin (see page 29).
• Warm a little bit of the milk and whisk in the gelatin to dissolve. Transfer to a blender and add the remaining milk, the chèvre, buttermilk, yogurt, glucose, sugar, salt, and citric acid. Puree until smooth.
• Pour the base through a fine-mesh strainer into your ice cream machine and freeze according to the manufacturer's instructions. The frozen yogurt is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• Powdered gelatin can be substituted for the sheet gelatin: use 1 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.

LIME FROZEN YOGURT

Steps:

• In a large bowl, combine the yogurt, sugar, lime juice, lime zest and salt; stir until sugar is dissolved. Freeze in an ice cream freezer according to manufacturer's instructions. Allow to ripen in the ice cream freezer or firm up in your refrigerator freezer for 2-4 hours before serving., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill pineapple, uncovered, over medium heat for 1-2 minutes on each side or until heated through. Serve with lime frozen yogurt. Garnish with mint if desired.

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.

PISTACHIO CRUNCH

Steps:

• Heat the oven to 325°F.
• Put the pistachios on a sheet pan and toast in the oven for 15 minutes. Cool to room temperature.
• Put the toasted pistachios in a clean kitchen towel and, with a sauté pan or a rolling pin, bash them into smaller pieces, ideally halving the pistachios, or breaking them down to no smaller than one-eighth their original size.
• Combine the broken pistachios with the pistachio paste, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. The crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
• If you want to make this nut crunch gluten-free, substitute 75 g (1/2 cup) additional toasted ground pistachios for the feuilletine; used as the replacement for the milk crumbs, this makes the amazing almond flour Pistachio Layer Cake (page 83) entirely gluten-free.
• Pistachio crunch is used in the Chèvre Frozen Yogurt dessert (page 217).

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.