Goat’s Milk and Black Pepper Gelato with Beet-Lime Sorbetto
For the Goat's Milk and Black Pepper Gelato:
Whisk together the powdered milk, lecithin, neutro, salt, and sugar. Scald the heavy cream, glucose syrup, goat milk, and inverted sugar. Whisk the milk mixture into the goat cheese, then into the dry ingredients. Finally whisk in the yolks. Return the mixture to the stove and bring to the pasteurization temperature of 85°C, whisking constantly. Place over an ice bath and fold in freshly ground black pepper. Process in an ice cream machine according to manufacturer's directions.
For the Beet-Lime Sorbetto:
Chop the raw beets and boil in the water until the beets fall apart. While the beets are cooking, whisk the glucose powder, neutro, salt, and sugar together. Strain the beets through a fine mesh strainer. While the water is still hot, temper in the dry ingredients. Bring to 85°C, cool, and add lime juice. Allow to sit for 24 hours. Before freezing, add the vodka. Freeze the base.
*This base acts differently than others in the freezer. It is important to put half as much in the machine as you would any other gelato base because it expands so much.
To Assemble and Serve:
Serve the Goats Milk and Black Pepper Gelato and Beet-Lime Sorbetto together.