Trio of Beetroot and goat's cheese tart

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 ingredients

double cream : 300g
milk : 100g
goats cheese : 100g
Sosa : 2g

Whipped goat's cheese panna cotta method

To 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 ingredients

beetroot juice (1) : 330g
Sosa Gelcrem Cold : 20g
beetroot juice (2) : 150g
Sosa Albuwhip : 15g
double cream : 65g
Sosa Instangel : 8g

Spiced roasted beetroot method

Street Food Chef

Beetroot crisps ingredients

beetroot juice (1) : 330g
Sosa Gelcrem Cold : 20g
beetroot juice (2) : 150g
Sosa Albuwhip : 15g
double cream : 65g
Sosa Instangel : 8g

Beetroot crisps method

Peel and slice beetroots on mandolin.
Add to dehydrator (or alternatively an oven) and dry until crisp.

Beetroot mousse ingredients

beetroot juice (1) : 330g
Sosa Gelcrem Cold : 20g
beetroot juice (2) : 150g
Sosa Albuwhip : 15g
double cream : 65g
Sosa Instangel : 8g

Beetroot mousse method

Mix 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.