Appetizer

Charred Beet & Goat Cheese Custard in Crispy Tuile Cone with Pomegranate-Black Garlic Gelée

Name: Charred Beet & Goat Cheese Custard in Crispy Tuile Cone with Pomegranate-Black Garlic Gelée
Prep time: 22 min
Cook time: 38 min
Total time: 60 min
Yield: 2 servings
Ingredients: For tuile cone: 1 large red beet (6 oz), roasted and peeled, ¼ cup goat cheese, 1 egg white, 2 tablespoons grated Pecorino Romano, 1 tablespoon butter (melted), pinch of salt, pinch of cayenne; For custard: 3 oz fresh goat cheese, ¼ cup heavy cream, 1 egg yolk, 1 teaspoon charred beet purée, ½ teaspoon soy sauce, sea salt and white pepper; For gelée: ½ cup pomegranate juice, 2 black garlic cloves (minced), 1 teaspoon honey, 0.5 sheet gelatin (bloomed in ice water) or 1 teaspoon agar powder

A hand-held cone of crispy, savory tuile cradles a silken, umami-rich goat cheese custard infused with charred beet. Atop sits a jeweled quenelle of pomegranate-black garlic gelée—tart, fermented, and slightly spicy. This is a showstopper: architectural, textured, and totally craveable for a Halloween crowd to eat standing.

487cal per serving 32gprotein 40gcarbs 24gfat 22min prep 38min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this