Red Velvet Dark Chocolate and Beet Cake with Cream Cheese Ice Cream and Candied Beets

steps

Cream Cheese Ice Cream

1. In a heavy bottomed saucepot, combine milk and half of the sugar and bring up to a scald.
2. Meanwhile, whisk together the remaining sugar and the egg yolks in a large bowl.  When milk is hot, carefully add a little bit at a time into the egg mixture, whisking well as not to cook the eggs. When all is incorporated into the eggs, return liquid to the pot and stir, over medium-low heat, until it is thick enough to coat the back of a wooden spoon (about 155 degrees).
3. Remove from heat, and whisk in cream cheese and vanilla.  Strain into a metal container surrounded by ice and stir in the sour cream when cool. Freeze in an ice cream machine according to manufacturer’s instructions.

Cocoa Nib Whipped Cream

1. In a heavy-bottomed saucepot, combine cream, cocoa nibs, and sugar.
2. Bring up to a scald, turn off heat and allow to steep for 30 minutes. Strain and cool.
3. Once cold, whip to medium peaks.

Cherry Roches

1. Melt white chocolate over a water bath, stirring often until smooth and uniform.
2. Combine corn flakes, feuilletine, salt, and freeze dried cherries. Quickly stir dry ingredients into the melted, tossing well to ensure that everything is evenly coated.
3. Place in the freezer for just a few minutes to allow the chocolate to set. Remove and break up into pebbles of desired size. Store in freezer.

Candied Beets

1. Boil baby beets in water with salt until tender. Cool, peel, then carefully slice on a mandolin.
2. Cook in simple syrup over medium heat for 5-10 minutes. Cool before serving.

Dessert assembly

HAVE FUN!