Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles

Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles

3.0 1 rating

Prep. 45min

Total 15 h 15min

12 portions

Ingredients

Goats Cheese Panna Cotta

double cream
600 g
goat's milk
400 g
gelatine leaves
6
soft goat's cheese strong flavoured, rindless
400 g
fine sea salt
1 pinch
ground white pepper
1 pinch

Beetroot and Port Jelly

beetroot juice
150 g
port
150 g
maple syrup
50 g
gelatine leaves
2
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch

Beetroot Gel

beetroot juice
300 g
maple syrup
80 g
agar-agar (10 g)
4 Tbsp
fine sea salt
¼ tsp
ground black pepper
⅛ tsp
water cold
125 g

Beetroot Pickles

cinnamon stick
½
coriander seeds
½ tsp
cardamom pods
5
star anise
1
cider vinegar
250 g
caster sugar
250 g
garlic cloves finely sliced
2
fresh thyme
2 sprigs
fine sea salt
2 pinches
ground black pepper
1 pinch
water
300 g
beetroots peeled, diced (0.5 cm)
300 g

Beetroot Slaw and Garnish

beetroots finely sliced (julienne)
100 g
fresh bean sprouts (mung bean)
100 g
ruby chard
100 g
rapeseed oil (cold-pressed)
1 Tbsp
fine sea salt or to taste
1 pinch
ground black pepper or to taste
1 pinch
candy striped beetroots thinly sliced
2

Difficulty

advanced

Nutrition per 1 portion

Protein 11.5 g

Calories 2252 kJ / 538 kcal

Fat 35.4 g

Carbohydrates 43.5 g

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