Coffee-roasted Beets, Caramelized White Chocolate, and Buttermilk Sorbet

Adapted by


Coffee-roasted Beets
3 parts kosher salt
1 part ground coffee
1 part all-purpose flour
1 parts egg whites
Panna Cotta
600 grams white chocolate
750 grams heavy cream
750 grams milk
70 grams sugar
7.5 grams agar agar
100 grams sugar
50 grams fat-free milk powder
50 grams vanilla paste
400 grams water
2½ grams iota carrageenan
2½ grams guar gum
Buttermilk Sorbet
100 grams glucose
160 grams sugar
160 grams milk
1000 grams buttermilk
Honey-Lemon Sauce
325 grams lemon juice
75 grams honey
40 grams sugar
4 grams agar agar
xanthan gum
150 grams brown sugar
160 grams butter
1 grams egg
2 grams vanilla extract
175 grams all-purpose flour
2 grams baking soda
2 grams salt
125 grams steel cut oats
Ras el hanout powder
20 milk powder
50 grams corn starch
100 grams white couverture
To Assemble and Serve
Georgia olive oil


For the Coffee-roasted Beets:
Preheat oven to 325°F. Mix the salt, coffee, flour, and egg whites together until homogenous. Cover the beets with the paste. Roast until tender. When cool, rub off the crust skin with a towel and cool beets. Slice into 1/4–inch rounds.

For the Panna Cotta:
Cook the white chocolate sous vide at 90°C for 12 hours to caramelize. Bring the milk and cream to a boil. Whisk in sugar and agar agar, and emulsify with the chocolate. Pour the mixture into 2 half hotel pans greased with non-stick pan spray. When firm, cut with a round cutter.

For the Tuile:
Put the sugar, milk powder, vanilla paste, and water in a blender and mix on medium speed. Pour the carrageenan and guar gum into the vortex. Blend on high until the temperature reaches 100°C. Pour into a stand mixer and mix until cool. Spread onto greased parchment paper and dehydrator overnight.

For the Sorbet:
Bring the glucose, sugar, and milk to a boil. Chill over an ice bath. Blend in the buttermilk with a hand blender, chill overnight, and churn in an ice cream machine according to manufacturer's instructions.

For the Sauce:
Bring the lemon juice and honey to a boil. Blend in the sugar and the agar agar. Chill to set, then purée into a thick sauce. Adjust consistency with the xanthan gum if necessary.

For the Streusel:
Preheat oven to 300°F. Cream the sugar and 110 grams butter together in a stand mixer. Beat in the egg and vanilla extract. Add in the flour, baking soda, salt, oats, and ras el hanout. Spread out onto a baking sheet, and bake at until dry. Increase oven temperature to 325°F. Melt the remaining 50 grams of butter. Crumble and add the milk powder, corn starch, white couverture, and melted butter. Bake at 5 minutes, stirring periodically, until toasted.

To Assemble and Serve:
Plate the Coffee-roasted Beets and Panna Cotta. Drizzle with Honey-Lemon Sauce and dot the plate with Streusel. Quenelle the Buttermilk Sorbet on one side, top with Tuile, and garnish with olive oil.