Beet Cannoli with goat cheese mousse, balsamic fluid gel, pickled chioggia, glazed golden beet, caraway crumbs, beet marshmallow
Beet Shell
47 g tapioca pearls
1 c. beet puree
Bring 2 cups of beet juice to a boil. Add tapioca pearls and cook for 30-35 min till tender. Drain. Blend Tapioca and beets till smooth. Pre-heat oven to 200 degrees. Using offset spat spread thin Sheets of beet mixture. Bake for 2 hours. Remove tuiles. Fry at 325 for 10 seconds. Remove from oil and immediately mold around cylindrical mold. Remove from cylindrical mold.
47 g tapioca pearls
1 c. beet puree
Bring 2 cups of beet juice to a boil. Add tapioca pearls and cook for 30-35 min till tender. Drain. Blend Tapioca and beets till smooth. Pre-heat oven to 200 degrees. Using offset spat spread thin Sheets of beet mixture. Bake for 2 hours. Remove tuiles. Fry at 325 for 10 seconds. Remove from oil and immediately mold around cylindrical mold. Remove from cylindrical mold.
Goat Cheese Mousse
145 g skim milk
127 g chevre
66 g cream
45 g yogurt
Squeeze of lime
Salt, to taste
In a medium bowl whisk all ingredients together till smooth. Transfer to ISI canister and charge with nitrous oxide charger and shake vigorously. Fill cannoli shells with goat cheese mousse and serve.
145 g skim milk
127 g chevre
66 g cream
45 g yogurt
Squeeze of lime
Salt, to taste
In a medium bowl whisk all ingredients together till smooth. Transfer to ISI canister and charge with nitrous oxide charger and shake vigorously. Fill cannoli shells with goat cheese mousse and serve.
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