Goat Cheese Sorbet with Beet Sponge Cake

Name: Goat Cheese Sorbet with Beet Sponge Cake
Ingredients: 672 g (3 cups) water; 140 g (½ cup) dextrose; 160 g (⅔ cup) atomized glucose; 6 g (2 tsp) sorbet stabilizer; 500 g (17.8 ounces) goat cheese; 4 beets, 2 red and 2 yellow; 4 beets, 2 red and 2 yellow; 56 g (4 Tbsp and ½ tsp) extra virgin olive oil; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; 28 g (2 Tbsp) red wine vinegar; 28 g (2 Tbsp) fresh orange juice; 84 g (¾ cup and 1 Tbsp) almond flour; 196 g (7 ounces) roasted beets; 196 g (¾ cup and 1 Tbsp) egg whites; 126 g (½ cup) egg yolks; 84 g (⅓ cup and 1½ Tbsp) granulated sugar; 100 g (¾ cup and 1 Tbsp) all-purpose flour; 3 large beets

Preparation info

Yields
15
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Goat Cheese Sorbet

672 g (3 cups) water
196 g (¾

Cake
Vegetarian

Method

Goat Cheese Sorbet

Heat the water to 40°C (104°F) in a medium-sized pot. Add sugar, dextrose, glucose and stabilizer and cook to 85°C (185°F). Pour over goat cheese and process with a hand-held blender until smooth. Refrigerate for at least 4 hours before processing in an ice cream machine.

Ingredients

Goat Cheese Sorbet

Method

Goat Cheese Sorbet

Roasted Beet Salad