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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
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goat's milk400 g
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gelatine leaves6
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soft goat's cheese strong flavoured, rindless400 g
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fine sea salt1 pinch
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ground white pepper1 pinch
Beetroot and Port Jelly
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beetroot juice150 g
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port150 g
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maple syrup50 g
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gelatine leaves2
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fine sea salt or to taste1 pinch
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ground black pepper or to taste1 pinch
Beetroot Gel
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beetroot juice300 g
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maple syrup80 g
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agar-agar (10 g)4 Tbsp
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fine sea salt¼ tsp
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ground black pepper⅛ tsp
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water cold125 g
Beetroot Pickles
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cinnamon stick½
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coriander seeds½ tsp
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cardamom pods5
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star anise1
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cider vinegar250 g
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caster sugar250 g
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garlic cloves finely sliced2
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fresh thyme2 sprigs
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fine sea salt2 pinches
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ground black pepper1 pinch
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water300 g
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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
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rapeseed oil (cold-pressed)1 Tbsp
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fine sea salt or to taste1 pinch
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ground black pepper or to taste1 pinch
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candy striped beetroots thinly sliced2
Nutrition per 1 portion
Calories
538 kcal /
2252 kJ
Protein
11.5 g
Fat
35.4 g
Carbohydrates
43.5 g
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