I’m always looking for new beet recipes and came across this recipe from Apricot Lane Farms for Beet Pudding with Yuzu cream. It’s a very good recipe that is also easy. You can even substitute another citrus since fresh yuzu is hard to come by. It’s not as good as fresh but I used bottled yuzu because I like the unique flavor. I also made one mistake while cooking this recipe. I substituted corn starch for the arrowroot…..It turns out that corn starch has far more thickening power than arrowroot. Luckily I had some thickened beet liquid that I added to thin it down to the correct consistency. So if you substitute corn starch you will only need one tablespoon and don’t use two tablespoons like I did. This makes 8 servings.

Ingredients for 8 servings

2 medium eggs

1/4 cup honey

1/8 cup yuzu juice

2 Tablespoons unsalted butter – cut up in small cubes

1/2 cup heavy cream

12 oz beets – peeled, small dice

1 cup heavy cream

1/2 cup full fat coconut milk

1/4 cup honey

1/4 cup yuzu juice

4 medium egg yolks

2 Tablespoons arrowroot

1 teaspoon vanilia

Directions

Make the yuzu cream.

1 Fill a medium saucepan with around 2 inches of water. Bring the water to a simmer on medium – high heat.

2 In a medium metal bowl combine the 2 egg yolks and a 1/4 cup honey. Set the bowl over the simmering water. Whisk one minute. Add (1/8 cup) yuzu juice and continue whisking till thickened (5-6 minutes).

3 Remove bowl from the pot and whisk in butter a few cubes at a time till incorporated. Cover bowl. Refrigerate until cool.

4 When curd is completely cool whip up 1/2 cup of heavy cream until stiff. Use a rubber spatula and fold in the curd. Cover and refrigerate until ready to use.

5 Make the beet pudding. Place beets in a medium sauce pan with around 2 inches of water. bring to boil on high heat. Reduce to a medium-high simmer. until beets are fork tender (15-20 minutes).

6 Drain the beets and blend them up with the heavy cream, coconut cream, honey and salt. Blend till smooth and creamy. This mixture goes back in the sauce pan. Bring it to medium heat and simmer for around 5 minutes and so that it thickens some.

7 While the beet mixture is simmering in a small bowl mix together the egg yolks, yuzu juice, arrowroot, and vanilla and set to the side.

8 ladle about a 1/4 cup of the beet mixture and whisk it into the egg mixture and whisk well. SLOWLY pour the egg mixture into the beet mixture whisking aggressively. Continue whisking until the mixture is thick. Remove pan from heat.

Have 8 cups ready for the pudding. Top with yuzu cream when ready to serve!

A special THANKS! to Apricot Lane Farms for this amazing recipe.