Beet Cremeux Recipe

Prepare gelatin

Sprinkle the gelatin over 2 tablespoons cold water in a small bowl and let bloom for 5–10 minutes.

Heat dairy and beets

In a medium saucepan, combine the milk, heavy cream, and cooked beets. Warm over medium heat until just simmering — do not boil.

Blend purée

Transfer the warm beet and dairy mixture to a blender and puree until completely smooth. If desired, strain through a fine-mesh sieve to remove any fibrous bits, pressing to extract as much purée as possible. Return purée to the saucepan and keep warm over low heat.

Make custard base

In a medium bowl, whisk together 4 egg yolks and 1/4 cup granulated sugar until pale and slightly thickened. Temper the yolks by slowly adding about 1/3 cup of the warm beet-dairy purée in a steady stream while whisking constantly. Then pour the tempered yolk mixture back into the saucepan with the remaining purée.

Cook to nappe

Cook the custard over low to medium-low heat, stirring constantly with a heatproof spatula, until it thickens and coats the back of the spatula (nappe), about 6–8 minutes. Do not let it boil to avoid curdling.

Finish crèmeux

Remove from heat and stir in the bloomed gelatin until dissolved. Add the cold butter cubes one at a time, whisking to incorporate, then add 1/4 tsp salt and 1 tsp lemon juice to brighten the flavor. Pass the mixture through a fine sieve into a bowl, cover surface with plastic wrap to prevent a skin, and chill until set but still spoonable, about 2–3 hours (or refrigerate 45–60 minutes for a softer set).

Make poaching syrup

In a wide saucepan large enough for the pear halves, combine 1 cup Pedro Ximénez, 1 cup water, 1/2 cup sugar, star anise, cinnamon stick, and lemon peel. Heat over medium heat and stir until sugar dissolves. Bring just to a gentle simmer.

Poach pears

Add the peeled and halved pears to the simmering syrup, cut side down. Reduce heat to maintain a gentle simmer and poach until pears are tender when pierced with a knife, about 12–18 minutes depending on ripeness. Turn pears once halfway through so they color evenly in the liquid.

Cool and reserve syrup

Carefully remove pears to a tray to cool. Continue to simmer the poaching liquid until it reduces and thickens to a glossy syrup (about 8–12 minutes). Remove the spices and lemon peel. Taste and, if desired, adjust sweetness. Reserve 1/4 cup of the reduction for plating and keep the rest for another use or to spoon over pears.

Prepare sugar syrup

Combine 1/2 cup sugar and 1/4 cup water in a small saucepan. Heat over medium heat, stirring until sugar dissolves, then bring to a gentle simmer for 2 minutes to slightly thicken.

Candy rosemary

Remove the syrup from heat. Working one sprig at a time, dip each rosemary sprig into the syrup to coat, then shake off excess and immediately roll or sprinkle with about 1–2 teaspoons of extra granulated sugar (or dip into a shallow dish of sugar). Place on a wire rack or parchment to dry for at least 30 minutes until crisp.

Infuse milk and cream

In a medium saucepan, combine 3/4 cup milk, 3/4 cup heavy cream, 1/4 cup sugar, and the bruised rosemary (tbs). Heat until steaming and just below a simmer. Remove from heat, cover, and let steep for 20–30 minutes to infuse rosemary flavor.

Make custard

Strain the infused dairy through a fine sieve into the saucepan, pressing on rosemary to extract flavor. Reheat gently. In a separate bowl whisk 3 egg yolks. Temper the yolks by slowly adding about 1/4 cup of the hot infused milk while whisking, then pour yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 5–7 minutes). Do not boil.

Finish base and chill

Remove from heat and stir in 1/4 cup honey and 1/8 tsp salt until incorporated. Cool the mixture to room temperature, then cover and chill thoroughly in the refrigerator (at least 4 hours or overnight) to ensure proper churning temperature.

Churn and freeze

Churn the chilled custard in an ice cream maker according to the manufacturer's instructions until it reaches soft-serve consistency. Transfer to a container and freeze at least 2 hours to firm up before serving.

Warm the reserved Pedro Ximénez reduction slightly if it has thickened; it should be pourable but not hot.

To assemble each serving (yields about 6): spoon 3–4 tablespoons of beet crèmeux into the center of a shallow serving bowl or dessert plate, smoothing to form a small disk. Place one poached pear half (cut side down or angled) against the crèmeux.

Add a quenelle or scoop (about 1/4 cup) of rosemary honey ice cream beside the pear. Drizzle 1–2 teaspoons of the Pedro Ximénez reduction over the pear and around the plate.

Garnish with 1–2 candied rosemary sprigs and a few microgreens or a tiny sprig of fresh rosemary for color. Serve immediately so the ice cream remains firm alongside the chilled crèmeux.