John Myers
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Beetroot Tower with Pumpkin Mousse and Fresh Goat Cheese
The perfect beetroot tower with pumpkin mousse and fresh goat cheese recipe with a picture and simple step-by-step instructions.
Pumpkin mousse
- 1 shot Vinegar
- 1 shot Caraway seed
- 250 g Hokkaido pumpkin meat
- 1 Pc. Shallot
- 1 shot Oil
- 50 ml White wine
- Vegetable stock
- 2 leaf Gelatin
- 1 pinch Salt and pepper
- 1 pinch Nutmeg
- 1 Splash Lemon juice
- 150 ml Cream
- Salt
- Goat cheese
- 200 g Goat cream cheese
- 1 tbsp Greek yogurt
- 1 pinch Salt
salad
- 4 Handful Mixed salad
- Seasonal herbs
dressing
- 1 tbsp Honey
- 1 pinch Salt and pepper
- 2 tbsp Bianco balsamic vinegar
- 1 tbsp Balsamic vinegar
- Vegetable stock
- 3 tbsp Rapeseed oil
- 3 tbsp Pumpkin seed oil
- For the pumpkin mousse, grate the pumpkin pulp. Peel and finely dice shallot. Heat some oil and stew the shallot cubes in it for several minutes. Add the pumpkin, roast briefly and pour over white wine. Cover and steam until soft, adding a little vegetable stock if necessary.
- Soak gelatine in cold water. Puree the pumpkin and pass through a fine sieve. Season with salt, pepper and nutmeg, add a little lemon juice if necessary and dissolve the well-squeezed gelatine in the warm pumpkin puree. When the mixture starts to set, whip in the cream and fold in. Pour the mousse into a shallow bowl and cover, refrigerate for several hours or overnight.
- Cover the beetroot with cold water, add a dash of vinegar and a little caraway seeds, bring to the boil and cook slowly for 50–70 minutes. They are done cooked when they slide easily off the knife. Take out the beetroot and let cool down a little. Then peel and cut into thin, approx. 2 mm thick slices – this is best done with a slicer or a vegetable slicer. Cut out the individual slices with a circular cutter. Cover and cool the slices.
- For the goat cheese, stir the cream cheese with a little yogurt until smooth and, if necessary, season with a little salt.
- For the dressing, mix the honey, salt and pepper with the vinegar, slowly pour in the oils and stir until an emulsion is formed and all the ingredients are well mixed. Wash leaf salads and spin dry.
- To serve, place a beetroot slice on each plate and layer alternately with pumpkin mousse and goat cheese cream to form a tower. Finish with a beetroot slice. Sprinkle some fresh goat cheese on top and garnish with herbs. Marinate the lettuce and place it next to the tower.
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