Beet mixture 6 large beets 30 g pure olive oil 75 g Vegetable stock 100 g roasted beets 0.5 g agar champagne vinegar to taste lemon juice to taste salt Goat cheese mousse 200g fresh goat cheese 100g fresh goat's milk salt to taste Pesto 1 bunch of dill, picked 35 g walnuts, finely ground in mortar pure olive oil lemon juice and salt to taste Rye Crisps 100 g rye bread dehydrated and finely ground 50 g isomalt, finely ground 3 g salt, finely ground
Beet mixture Toss beets with salt, pepper and pure olive oil and 100g water, then roast in a covered container in 300 degree oven until tender. Cool and peel. Roughly chop 100g of the roasted beets and put in a metal bowl set into a larger bowl filled with ice and water. Combine vegetable stock and agar and bring to boil Pour over roasted beets and let chill until set. Puree in blender until smooth. Run remaining beets through the medium setting of a meat grinder. Drain excess liquid in a strainer. Combine ground beets with beet puree, and season to taste with vinegar, lemon juice and salt. Goat cheese mousse In a food processor, blend ingredients until smooth but still thick Season to taste with salt. Pour into cold siphon container, then charge with 2 NO2 chargers Pesto In frozen stone mortar, crush a small amount of dill with salt, pure oil and lemon, and work until smooth. Remove to a bowl. Repeat in small batches. Over ice bath, combine dill and walnuts, using about 50% more dill. Season. Seal pesto in a disposable piping bag and seal in cryovac machine Rye Crisps Mix all ingredients Using a fine mesh sieve, spread mixture in an even layer over full sheet tray lined with a silpat Bake in 325 degree oven for approximately 12 minutes, rotating often, until the isomalt is melted and the crips are golden brown Break into irregular 2” pieces Spread 1 tablespoon of dill pesto across the center of a room temperature plate. Place three small piles of beet on the pesto. Top the piles of beet with goat cheese mousse, and place a rye crisp on top of each.
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