Guyutes recipe

Beeting the heat

THE GUYUTES CHEFS HAVE CRAFTED THE PERFECT TREAT TO COMBAT THIS SUMMER’S SWELTERING TEMPERATURES.

By Matt Dinger

You scream, I scream, we all scream for ice cream. But the screaming is certain to stop once the infusion kicks in.

Combining two favorites — chocolate cake and ice cream — the chefs at Guyutes have prepared a summer dessert to get everyone through the remaining dog days.

“It’s kind of a take on a deconstructed version of a red velvet cake. It’s a flourless cake though, so more of a chocolate torte,” Matt Pryor said.

Additionally, cream is used instead of butter for this recipe.

“Technically, you could do it either way. You can use butter or you can use cream, which is what I prepped for this purpose because it takes away some of the heat element. It takes about 30 minutes to bake and it’s going to be the only time that it’s actually going to touch heat and maybe have a chance of losing some of its potency,” he said.

The ice cream flavor, however, is very untraditional.

“For the ice cream, we did a beet ice cream. Very different, very interesting. You take two pounds of beets and, if you have a juicer, just put them through a juicer. Keep the two cups of beet juice,” Pryor said.

The juice later goes into the ice cream while the beets themselves will be cooked into chips that go along with candied walnuts for the finished product.

Guyutes infused chocolate cake with beet ice cream and a toasted walnut sauce.. Photo Berlin Green.

CHOCOLATE CAKE WITH BEET ICE CREAM AND TOASTED WALNUT SAUCE

Red beet ice cream 2 pounds red beets peeled and quartered 2 cups of infused cream 2 cups of milk 3/4 cup sugar 8 large egg yolks

Put the beets through a vegetable juicer (if you don’t have a juicer you can use a blender), reserving the pulp. You should have two cups of juice.

Place the juice in a saucepan and reduce over low heat. Skimming as necessary, to about 1/4 cup. Strain the liquid into a container, cover, and place in the refrigerator.

In a saucepan, combine the reserved beets with the infused cream and milk. Bring to a simmer, cover, and remove from the heat for 30 minutes.

Strain the liquid and measure out 3 cups (discard any extra). Return it to the saucepan, add half the sugar and bring to a simmer while stirring to dissolve the sugar.

Whisk the egg yolks with the remaining sugar in a bowl until they have thickened slightly and lightened in color. Gradually whisk about one third of the hot liquid into the yolks to temper them.

Return the mixture to the saucepan and heat, stirring with a wooden spoon until the custard has thickened and coats the back of the spoon. Pour the custard into a bowl set in an ice bath and let cool.

Strain the cooled custard in a container, cover and refrigerate for a few hours until cold or overnight for the best texture.

Stir the reduced beet juice into the custard and freeze in an ice cream machine. Remove the ice cream to a covered container and store for at least two hours.

Walnut syrup and candied walnuts 2 cups of poaching liquid 8 ounces of walnut halves toasted and excess skins rubbed off 1/2 teaspoon kosher salt Poaching liquid 750 milliliters of dry white wine 3 cups of water 2 cups of sugar 1 juice of a lemon

Bring the poaching liquid to a boil in a medium saucepan and add the walnuts. Lower the heat and simmer until the syrup is reduced to 2/3 cup. Strain the walnut syrup into a container, cover, and refrigerate.

Preheat the oven to 250 degrees Fahrenheit. Line a baking sheet with parchment paper. Spread the walnuts on the baking sheet and sprinkle salt. Toast in the oven for about 30 mins. To test, remove a walnut and let cool — it should be crunchy. If not, continue baking a little longer, then let cool on the baking sheet.

Chocolate cakes 8 ounces of bittersweet chocolate 8 tablespoons (4 ounces) unsalted butter 3 large eggs 2 teaspoons sugar 1/4 cup of infused cream whipped to soft peaks

Preheat the oven to 350. Spray ten 4-ounce souffle molds or foil cups with nonstick spray.

Melt the chocolate with the butter in a bowl set over a pot of hot water. Remove mixture cool to room temperature.

Whisk the eggs with the sugar in a metal mixer bowl over the hot water until the sugar is dissolved. Place the bowl on the mixer stand and whip until eggs are cooled and have tripled in volume.

Fold in the cooled melted chocolate and then the whipped cream.

Spoon the batter (about 2 ounces each) into the prepared molds. Place the molds in a baking pan, and pour hot water into the bottom third of the molds. Bake for 10 minutes, then cover loosely with foil. Bake for another 15 to 20 minutes or until the tops or set.

Beet chips Canola oil for deep frying Flour for dusting 2 to 3 small red beets sliced paper thin on a mandoline Kosher salt Powder sugar in a shaker

In a pot add oil and heat to 275 degrees. Dust your beet slices with flour and then add them to the oil.

Once the bubbles stop and the chip starts to sink remove the chips and set them onto a tray with paper towels to dry. Lightly season with salt.

Infused cream

Pour the decarbed cannabis into a saucepan with 2 cups of heavy cream.

Set the heat between medium and low. The cream should be just below a simmer. Do not scorch the cream.

Stir the mixture every 10-15 minutes.

Let it steep for one hour.

Place a cheesecloth over a mason jar and strain the heavy cream.

Place the lid tightly on the jar and refrigerate. Use the expiration date on the original cream.

Dosage calculation

14g x 24.48 percent 14g x 244.8 milligrams (converted to decimal) 3427.2 x .088 (decarbing loss) 301.59 x .80 (loss in infusion process) 241.27 divided by 32 tablespoons 7.53 milligrams per tablespoon 7.53 x 20 tablespoon 150.79 milligrams divided by 8 servings 18.84 milligrams per serving