Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles
TM5 TM6

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

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Ingredients

Goats Cheese Panna Cotta

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

Beetroot and Port Jelly

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

Beetroot Gel

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

Beetroot Pickles

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

Beetroot Slaw and Garnish

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

Nutrition
per 1 portion
Calories
2252 kJ / 538 kcal
Protein
11.5 g
Carbohydrates
43.5 g
Fat
35.4 g

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