Devices & Accessories
Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles
Prep. 45 min
Total 15 h 15 min
12 portions
Ingredients
Goats Cheese Panna Cotta
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double cream600 g
-
goat's milk400 g
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gelatine leaves6
-
soft goat's cheese strong flavoured, rindless400 g
-
fine sea salt1 pinch
-
ground white pepper1 pinch
Beetroot and Port Jelly
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beetroot juice150 g
-
port150 g
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maple syrup50 g
-
gelatine leaves2
-
fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
Beetroot Gel
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beetroot juice300 g
-
maple syrup80 g
-
agar-agar (10 g)4 Tbsp
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fine sea salt¼ tsp
-
ground black pepper⅛ tsp
-
water cold125 g
Beetroot Pickles
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cinnamon stick½
-
coriander seeds½ tsp
-
cardamom pods5
-
star anise1
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cider vinegar250 g
-
caster sugar250 g
-
garlic cloves finely sliced2
-
fresh thyme2 sprigs
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fine sea salt2 pinches
-
ground black pepper1 pinch
-
water300 g
-
beetroots peeled, diced (0.5 cm)300 g
Beetroot Slaw and Garnish
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beetroots finely sliced (julienne)100 g
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fresh bean sprouts (mung bean)100 g
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ruby chard100 g
-
rapeseed oil (cold-pressed)1 Tbsp
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fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
-
candy striped beetroots thinly sliced2
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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