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1
Heat the oven to 375F or 350F on convection.
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2
Line a baking sheet with a Silpat or parchment and set fourteen to fifteen 1 1/2-inch square molds on it.
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3
Whisk the flour, cocoa powder, cloves, pepper, and salt together in the bowl of a standing mixer fitted with the paddle.
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4
Add the butter and sugar and mix on medium speed until crumbly.
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5
Divide the streusel among the molds and press down so the streusel will hold a shape.
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6
Bake until crisp, about 6 minutes.
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7
Remove from the oven and unmold the streusel.
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8
Let cool.
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9
Trim, peel, and chop the beets.
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10
Put through a juicer.
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11
Youll need the beet juice for the parfait and the beet-raspberry fluid gel.
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12
Line a baking sheet with a Silpat or parchment and set the 1 1/2-inch square molds on it.
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13
Freeze while you make the parfait.
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14
Put the 2 tablespoons heavy cream in a small bowl.
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15
Sprinkle the gelatin over the surface.
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16
Combine the beet juice, sugar, egg yolks, and vanilla seeds and pod in a heatproof bowl set over simmering water.
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17
Cook, whisking pretty constantly, until the mixture reaches 175F.
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18
Microwave the gelatin for 30 seconds or heat gently in a saucepan until melted.
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19
Strain the beet juice mixture into the bowl of a standing mixer fitted with the whisk.
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20
Add the gelatin and beat at medium-high speed until the sides of the bowl are cool.
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21
In a separate bowl, beat the 1/2 cup heavy cream to medium peaks.
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22
Fold the cream into the beet mixture.
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23
Fill a pastry bag with the parfait and pipe into the molds.
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24
Even off the tops.
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25
Cover with plastic wrap and freeze overnight.
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26
Puree the raspberries in a food processor.
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27
Strain and measure out 1/2 cup (125 g).
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28
Put the puree, beet juice, and agar in a saucepan and mix with an immersion blender.
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29
Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.
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30
Pour into a baking dish and refrigerate until set.
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31
Scrape the gel into a blender and blend on high until perfectly smooth and fluid.
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32
Store in the refrigerator until youre ready to serve or for up to 3 days.
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33
Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess.
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34
Line the damp pan neatly with plastic wrap.
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35
Whisk the sugar and agar together in a small saucepan.
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36
Whisk in the milk.
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37
Stirring constantly, bring the milk to a boil.
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38
Reduce the heat and simmer for 5 minutes, still stirring.
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39
Stir in the chocolate and emulsify with an immersion blender, keeping the blender under the surface so you avoid making bubbles.
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40
Pour into the baking sheet and refrigerate until set, about 2 hours.
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41
Use a spatula to smear some of the beet-raspberry fluid gel onto dessert plates.
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42
Set a streusel on each plate, on the gel.
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43
Unmold a parfait, pushing it out, and set it on top of the streusel.
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44
Cover the top of the parfait with cacao nibs.
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45
Cut the chocolate gel into 1/2 x 2-inch strips.
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46
Set one beside each parfait.
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47
Garnish with a few greens, the yogurt powder, and beet powder if you want.
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48
You could replace the chocolate brittle gel with chocolate ice cream.
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49
Scoop it, roll in Chocolate Crumble (page 213) or chocolate cookie crumbs, and refreeze.
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50
That way, youre bringing another layer of crunch to the plate.
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51
For larger portions, you could use a 3 1/4-inch tart ring and for tasting portions you could use 2-inch ring molds in place of the 1 1/2-inch square molds I use.
