Braised Goat, Basil-infused Goat Yogurt, Wheat Berries, Violet Blossoms, Beet-Brunet Mousse

METHOD:

For the Roasted Garlic Purée:
Heat oven to 350°F. Drizzle with olive oil and roast until golden brown and caramelized. Into a mortar and pestle, squeeze garlic pulp from skin and mash with a pinch of sel gris. Cool in refrigerator.

For the Goat Chops:
In a bowl, whisk to combine 2 tablespoons Roasted Garlic Purée, thyme, rosemary, olive oil, bee pollen, honey, zest, honey, sel gris, and pepper. Tenderize chops with a single row jaccard, 4 to 5 times on each side. Rub chops with marinade and refrigerate 24 hours.

For the Braised Goat:
Place goat shoulder on rimmed baking sheet and sprinkle with salt. Cover with plastic wrap and refrigerate overnight. Heat oven to 325°F. In a heavy, extra-large pot, heat grapeseed oil on medium-high flame. Season goat with pepper and add to pot, browning on all sides, about 15 to 20 minutes. Transfer goat to a large bowl. Add onions, carrots, carrot tops, celery, chiles, garlic, rosemary, and bay leaves to drippings in pot. Season with pepper and sauté until vegetables are golden brown, about 15 minutes. Stir in tomato paste and cook until color deepens. Deglaze with wine and cook until most of the liquid evaporates, about 12 minutes. Return goat to pot, add stock, and bring to a boil. Cover pot and place in oven. Braise goat 4 hours, turning meat every hour and basting with pan juices. Remove pot from oven; refrigerate, uncovered, overnight.
The next day, remove fat from top of braise. Bring goat with pan juices to simmer. Transfer goat to rimmed baking sheet; cool slightly. Pull meat off bones; discard bay leaves, and rosemary. Squeeze pulp from black garlic cloves into pan juices. In a blender, working in batches, purée pan juices with vegetables. Return purée to pot, along with meat and juice, and bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Season stew with salt and pepper.

Beet-Brunet Mousse:
In a shallow saucepot, over low heat, bring 1½ cups heavy cream to a simmer. Add lemon zest and simmer 5 minutes. Remove from heat, cover, and refrigerate at least 4 hours. Strain through a chinois and whip cream to soft peaks. In a bowl, whisk together cheese, beet purée, and remaining ½ cup cream until completely smooth. Fold in lemon whipped cream.

For the Wheat Berries:
In a large saucepan, combine wheat berries, stout, veal stock, and a pinch of salt. Bring to a boil on high heat, reduce to a simmer, cover, and cook gently 1 hour, stirring occasionally. Drain and rinse grains.

For the Basil-infused Goat Yogurt:
In a blender, combine 4 ounces goat yogurt and basil; purée on low speed while adding liquid chlorophyll. Strain through a chinois. Fold in yogurt, season with salt, and refrigerate.

To Assemble and Serve:
Heat oven to 350°F. Prepare and heat grill. Bring Goat Chops to room temperature, grill to medium rare, and rest 6 minutes. In a sauté pan on medium-high heat, combine 3 ounces Braised Goat Shoulder, 6 ounces braising liquid, and Wheat Berries; cook until sauce reaches glaze consistency. Plate Braised Goat Shoulder, Wheat Berries, and glaze. Spoon 2 ounces Basil-infused Goat Yogurt on the plate and rest Goat Chop on top. Spoon more glazed Wheat Berries sparingly around plate for texture. Heat roasted beet wedges in oven 8 minutes. Toss chiogga beet slices lightly in cider vinegar. Garnish plate with 4 beet wedges, ¼ ounce Beet-Brunet Mousse, 4 violet blossoms, 6 violet leaves, and 3 chiogga beet slices. Lay a 1½-ounce slice of goat cheese on the plate. Finish with an aperitif glass filled with 2 ounces goat yogurt.