Charred Pear Sorbet with Goat Cheese "Snow"

This recipe serves 6. One serving contains 149 calories, 5g of protein, and 4g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered sugar, kosher salt, goat cheese, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Using an electric mixer on high speed, beatgoat cheese and salt in a small bowl untilcreamy; gradually beat in 1/2 cup water.

Ingredients you will need

Cheese

Water

Salt

Equipment you will use

Hand Mixer

Bowl

Transfer to a shallow baking dish, cover, andfreeze for at least 6 hours. DO AHEAD: Icecan be made 1 week ahead. Keep frozen.

Equipment you will use

Baking Pan

Cook pears in a dry cast-iron skilletover medium heat, turning occasionally,until well charred and just softened, 15-20minutes.

Ingredients you will need

Pear

Let cool. Core, coarsely chop,and transfer to a food processor; puréeuntil smooth.

Equipment you will use

Food Processor

Transfer purée to a mediumbowl and freeze until completely solid, atleast 6 hours. DO AHEAD: Pear sorbet canbe made 1 week ahead. Keep frozen.

Ingredients you will need

Sorbet

Pear

Preheat oven to 170°F. Toast juniperberries in a small, dry skillet over mediumheat, stirring often, until fragrant, about3 minutes.

Ingredients you will need

Toast

Equipment you will use

Frying Pan

Oven

Let cool. Finely grind in spice mill.

Using an electric mixer on mediumspeed, beat egg whites in a medium bowluntil frothy. With motor running, graduallybeat in powdered sugar. Increase speedto high; beat until stiff peaks form, 8-10minutes. Fold in juniper.

Ingredients you will need

Powdered Sugar

Egg Whites

Equipment you will use

Hand Mixer

Spread meringuein a thin layer on a silicone baking mat orparchment paper-lined large baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake until meringue is completelyhard and dry in the center, about 4 hours.

Equipment you will use

Oven

Let cool, then break into large pieces.DO AHEAD: Meringue can be made 2 daysahead; store airtight at room temperature.

Let pear sorbet sit at room temperatureuntil soft enough to scoop, about 1 hour.Spoon sorbet onto plates and top withmeringue pieces. Using a fork, scrape goatcheese until it forms powdery snow; sprinkleover meringue.

Ingredients you will need

Sorbet

Pear