Beet Semifreddo Recipe

Or Beet Sorbet, if you prefer English. No, don't stop reading! I haven't completely lost it. The October issue of Gourmet contains a recipe for Beet Parfaits. Having been exposed to Corn Sorbet and Carrot Ice Cream by the creative ex-pastry chef at CVI (Lara!), I wasn't totally scared off by this idea. However, being only semi-motivated, I only made the semifreddo part of the recipe, rather than the whole thing. It turned out okay, not perfect, primarily due to my lack of proper tools and techniques. It is a beautiful fuchsia pink color though!

Beets actually contain a fair bit of sugar, which is why this recipe works. If you have some beets kicking around and are feeling adventuresome, try it out!

Beet Semifreddo
2 lb. beets, unpeeled, cut into thick sticks for juicing
2 tsp. fresh lemon juice
1/3 cup sugar
1/3 cup water
5 large egg yolks, at room temp. for 30 minutes
1 1/4 cups chilled heavy cream

Juice the beet, then skim off the foam. (You need about 1 1/2 cups of juice.) Boil juice in a small heavy saucepan over medium heat until reduced to about 1/2 cup, 20-25 minutes. Stir in lemon juice and chill until cold.

Heat sugar and water in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then boil, without stirring, until syrup registers 248-250 degrees F on thermometer, about 3 minutes.

Meanwhile, start beating yolks in a large bowl with an electric mixer at medium speed to lighten. Add hot sugar syrup in a slow stream, beating at medium-high speed until pale yellow, fluffy, and tripled in volume, about 5 minutes. (Mixture should be completely cool.)

Beat cream in another bowl with cleaned beaters until it just holds stiff peaks. Fold into yolk mixture until just combined, then fold in cold beet juice gently but thoroughly.

Transfer to an airtight container and freeze, covered, until firm, about 3 hours.