Beet Parfait

Name: Beet Parfait
Yield: serves 14 to 15
Ingredients: 1 1/2 cups plus 2 tablespoons (200g) all-purpose flour; 1/4 cup (25g) unsweetened cocoa powder (preferably Valrhona); 1 teaspoon (2g) ground cloves; 2 1/2 teaspoons (5g) freshly ground black pepper; 1/2 teaspoon (2g) coarse salt; 8 tablespoons (115g) unsalted butter, cut into pieces; 1/2 cup plus 1 tablespoon (115g) sugar; 2 large beets; 1/2 cup plus 2 tablespoons (150g) heavy cream; 1/2 teaspoon powdered gelatin (or 2.25g sheet gelatin; see page 276); 1/3 cup (80g) beet juice; 2 tablespoons plus 2 teaspoons (35g) sugar; 3 large egg yolks; 1/2 vanilla bean, split and scraped; 12 ounces (340g) fresh raspberries; 1/2 cup (125g) beet juice; 2/3 teaspoons (2.5g) agar; 1/4 cup (50g) sugar; 1/4 teaspoon (1g) agar; 1 cup plus 2 teaspoons (250g) whole milk; 2 ounces (57g) bittersweet chocolate (preferably Valrhona Manjari 64% cacao), chopped; Cacao nibs; Micro beet greens (optional); Yogurt powder (optional; see Note); Beet powder (optional)

December 9, 2011

Beets and raspberries complement each other perfectly, covering sweet and acidic, earthy and bright flavors. The chocolate in this dessert is the secondary flavor, reinforcing the earthiness of the beets and bringing two additional textures to the plate.

Cooks' Note

Yogurt powder and beet powder are available from Terra Spice Company.

Recipe notes

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