Elevate your festive menu and leave your diner's taste buds dancing with joy by serving them this delightful beetroot and goat's cheese tart. This harmonious blend of sweet earthy beetroot and creamy goat's cheese with the added tanginess of Essential Cuisine's spicy Persian seasoning gives this tart an extra kick, making it the perfect addition to your Christmas menu.
Whipped goat's cheese panna cotta
Ingredients300g double cream 100g milk 100g goats cheese |
MethodTo a saucepan add all of the ingredients, bring to a boil and mix vigorously. Leave to cool, until set. Add to a mixing bowl and whisk until forms mousse like consistency. Add mix to piping bag with nozzle of your choice, a small star nozzle works best for this. |
Spiced roasted beetroot
Ingredients2 raw beetroots Oil Essential Cuisine | Street Food Chef | Spicy persian seasoning (to taste) |
MethodPeel beetroots and cut into 1.5cm cubes. Add to a roasting tray with oil, and seasoning and roast for 20 minutes on 140 degrees. |
Beetroot crisps
Ingredients2 raw beetroots |
MethodPeel and slice beetroots on mandolin. Add to dehydrator (or alternatively an oven) and dry until crisp. |
Beetroot mousse
Ingredients330g beetroot juice (1) 150g beetroot juice (2) 15g Sosa Albuwhip 65g double cream 18g Sosa Instangel |
MethodMix 330g Beetroot Juice and Gelcrem Cold in a bowl and blend for 3 minutes to combine ingredients. Leave mixture to set for 20 minutes in the fridge. Then in a separate bowl mix the Beetroot Juice 150g (2) with the Albuwhip and whip until meringue consistency. In a separate bowl whisk the cream. Remove the first mix from the fridge and combine with Instangel. Blend for one minute to get a smooth texture. Pour it in a bowl and combine with the meringue mix, slowly, being careful to not lose the air out of the mix. Add the whipped cream in to the mix and stir well. Add mix to piping bag, with nozzle of your choice, a large star nozzle works best for this. |
Beetroot gel
Ingredients60g beetroot juice 40g beetroot puree |
MethodCombine ingredients in container. Hand blend for 2 minutes until combined. Leave to absorb for minimum 1hr. Blitz again. |
Salted caramel hazelnuts
Ingredients200g sugar Salt flakes |
MethodAdd sugar into a saucepan. Let melt into a caramel. Add hazelnuts into caramel. Empty on to a greased tray. Sprinkle with salt flakes. Leave to cool. Add to a bowl and break up with end of rolling pin. |
AssemblyOn a plate dot the beetroot gel Pidy Selection Neutral Butter 7.8cm tart Pipe in goats cheese mousse and beetroot mousse Add roasted beetroot and beetroot crisps Garnish with caramelized nuts |
