Chef Felix Castro
The super sweet beets and sour goat cheese in this frozen yogurt balance each other perfectly. Top it off with a crisp tuile cookie for a little added crunch.
Preheat oven to 350 degrees F. Cover the beets in foil and roast for about an hour.
Soak the gelatin sheet in a cup of cold water for about 10 minutes. In the meantime, bring orange juice, sugar and salt to a boil then turn off. Then, ring out the gelatin sheet to remove the excess water and add it to the warm liquid. Stir to dissolve the gelatin. Add remaining ingredients to mixture and combine in a blender. While still warm, peel the beets with a paring knife.
Add beets to the mixture, blend and strain pour in desired mold, glass or tart shell. Let set for about 4 hours, serve chilled.
Combine all ingredients in a bowl and mix until smooth. Preheat the oven to 350 degrees F. On a silicone mat, scrape batter over desired stencil mold and bake for 5 minutes. Twist into whatever shape you like, set aside and let cool until hard.
Place all ingredients in a blender, blend well and pour in ice cream machine and churn approximately 4 to 5 minutes. Churning time may vary. Extract when the product is smooth with the consistency of toothpaste .