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.

　　

Ingredients

serves 14 to 15

　　

For the Streusel

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

　　

For the Beet Juice

2 large beets

　　

For the Beet Parfait

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

　　

For the Beet-Raspberry Fluid Gel

12 ounces (340g) fresh raspberries

　　1/2 cup (125g) beet juice

　　2/3 teaspoons (2.5g) agar

　　

For the Chocolate Brittle Gel

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

　　

To Serve

Cacao nibs

　　Micro beet greens (optional)

　　Yogurt powder (optional; see Note)

　　Beet powder (optional)

　　

For the Streusel

Step 1

Heat the oven to 375°F or 350°F on convection. Line a baking sheet with a Silpat or parchment and set fourteen to fifteen 1 1/2-inch square molds on it.

　　

Step 2

Whisk the flour, cocoa powder, cloves, pepper, and salt together in the bowl of a standing mixer fitted with the paddle. Add the butter and sugar and mix on medium speed until crumbly.

　　

Step 3

Divide the streusel among the molds and press down so the streusel will hold a shape. Bake until crisp, about 6 minutes. Remove from the oven and unmold the streusel. Let cool.

　　

For the Beet Juice

Step 4

Trim, peel, and chop the beets. Put through a juicer. You’ll need the beet juice for the parfait and the beet-raspberry fluid gel.

　　

For the Beet Parfait

Step 5

Line a baking sheet with a Silpat or parchment and set the 1 1/2-inch square molds on it. Freeze while you make the parfait.

　　

Step 6

Put the 2 tablespoons heavy cream in a small bowl. Sprinkle the gelatin over the surface.

　　

Step 7

Combine the beet juice, sugar, egg yolks, and vanilla seeds and pod in a heatproof bowl set over simmering water. Cook, whisking pretty constantly, until the mixture reaches 175°F.

　　

Step 8

Microwave the gelatin for 30 seconds or heat gently in a saucepan until melted.

　　

Step 9

Strain the beet juice mixture into the bowl of a standing mixer fitted with the whisk. Add the gelatin and beat at medium-high speed until the sides of the bowl are cool.

　　

Step 10

In a separate bowl, beat the 1/2 cup heavy cream to medium peaks. Fold the cream into the beet mixture.

　　

Step 11

Fill a pastry bag with the parfait and pipe into the molds. Even off the tops. Cover with plastic wrap and freeze overnight.

　　

For the Beet-Raspberry Fluid Gel

Step 12

Puree the raspberries in a food processor. Strain and measure out 1/2 cup (125 g).

　　

Step 13

Put the puree, beet juice, and agar in a saucepan and mix with an immersion blender. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes. Pour into a baking dish and refrigerate until set.

　　

Step 14

Scrape the gel into a blender and blend on high until perfectly smooth and fluid. Store in the refrigerator until you’re ready to serve or for up to 3 days.

　　

For the Chocolate Brittle Gel

Step 15

Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap.

　　

Step 16

Whisk the sugar and agar together in a small saucepan. Whisk in the milk.

　　

Step 17

Stirring constantly, bring the milk to a boil. Reduce the heat and simmer for 5 minutes, still stirring. Stir in the chocolate and emulsify with an immersion blender, keeping the blender under the surface so you avoid making bubbles. Pour into the baking sheet and refrigerate until set, about 2 hours.

　　

To Serve

Step 18

Use a spatula to smear some of the beet-raspberry fluid gel onto dessert plates.

　　

Step 19

Set a streusel on each plate, on the gel. Unmold a parfait, pushing it out, and set it on top of the streusel. Cover the top of the parfait with cacao nibs.

　　

Step 20

Cut the chocolate gel into 1/2 x 2-inch strips. Set one beside each parfait.

　　

Step 21

Garnish with a few greens, the yogurt powder, and beet powder if you want.

　　

make it simpler

Step 22

You could replace the chocolate brittle gel with chocolate ice cream. Scoop it, roll in Chocolate Crumble (page 213) or chocolate cookie crumbs, and refreeze. That way, you’re bringing another layer of crunch to the plate. For larger portions, you could use a 3 1/4-inch tart ring and for tasting portions you could use 2-inch ring molds in place of the 1 1/2-inch square molds I use.

　　Cooks' Note

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

　　Reprinted with permission from Dessert Fourplay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini and Roy Finamore. Copyright © 2008 by Johnny Iuzzini and Roy Finamore. Published by Crown Publishing. All Rights Reserved.Johnny Iuzzini,, executive pastry chef of the world-renowned Jean Georges restaurant in New York City, won the award for Outstanding Pastry Chef from the James Beard Foundation in 2006. This is his first book.Roy Finamore, a publishing veteran of more than thirty years, has worked with many bestselling cookbook authors. He is the author of three books: One Potato, Two Potato; Tasty, which won a James Beard Foundation award; and Fish Without a Doubt.__