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Dulce de leche and Aerated beet curd (Serves 10).

Old Vines Riesling

13th Street Winery

St. Catharines, Ontario, Canada 2009

For the dulce de leche:

One 14-ounce can sweetened condensed milk
label removed
2 cups heavy cream whipped, chilled

For the aerated beet curd:

2 cups red beet juice
5 egg yolks
4 1/2 ounces granulated sugar
4 1/2 ounces butter
1/2 teaspoon salt

To serve:

Liquid nitrogen as needed

For the garnish:

Pickled micro beets

Freeze dried blueberries

Mint cress *

* ayailable from koppertcress.com or (631) 734-8500

For the dulce de leche: Fill large pot with water. Drop in unopened can of milk. Bring to boil, then quickly lower heat and simmer for four hours, adding boiling water as needed to keep cons well-covered. Cool then chill in refrigerator. Open can and fold dulce de leche into whipped cream. Refrigerate, covered.

For the aerated beet curd: In double boiler, combine all ingredients and stir with whisk until butter melts, sugar dissolves and mixture thickens slightly, Cool. Transfer to iSi cream dispenser and dispense into molds of desired she and size. Freeze

To serve: With serving spoon, scoop four spoonfuls dulce de leche into serving bowl. Release aerated beet curd from molds and break into pieces in large bowl. Pour liquid nitrogen over curd until frozen. With slotted spoon, scoop out flve pieces curd and arrange over dulce de leche. Garnish with micro beets, blueberries and cress.

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Publication:Art Culinaire
Article Type:Brief article
Date:Dec 22, 2011
Words:231
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