Goat cheese and Beetroot
0.75 h
4 raciones
Difficulty:
Media
Ingredients
BEETROOT DISCS
100 ml port syrup
5 ml chardonnay vinegar
Beetroot discs
PORT POACHED GRAPES AND GRAPE JELLY
100 ml port
100 ml stock syrup
2.5 gm agar
500 gm red grapes
BEETROOT PUREE
200 gm beetroot
100 ml port
GOAT CHEESE
500 gm goat cheese
100 ml trim milk
GARNISH
Toasted walnuts
Flowers.
METHOD
BEETROOT DISCS
- Place beetroot discs in vac bag and add syrup.
- Seal bag and poach at 63c for 15-20min.
PORT POACHED GRAPES AND GRAPE JELLY
- Poach grapes in syrup beforehand and then reserve grapes.
- Add agar bring to the boil.
- Place in a bowl and leave to set.
- Roughly chop for jelly.
BEETROOT PUREE
- Water to cover.
- Peel beetroot and dice cover with port and water and bring to the boil.
- Pass and blitz using reserved water too thin to desired consistency.
GOAT CHEESE
- Combine and place in a piping bag.
TO SERVE
- Pipe goat cheese onto plate leaving enough space to place 4-5 grapes.
- Scatter grape jelly and toasted walnuts.
