John Myers
Contents
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Ingredients
For the beetroot carpaccio:
- 6 Pc. Beetroot
- 5 tbsp Apple Cider Vinegar
- 1 tsp Sugar
- 1 tsp Salt
For the horseradish foam:
- 25 g Horseradish
- 175 ml Cream
- 3 tbsp Vinegar
- 1 tsp Sugar
- 2 tsp Gin
For the salad:
- Arugula
- 2 tbsp Olive oil
- Salt
- Pepper
For the goat cheese pralines:
- 200 g Honey goat cheese
- 100 g Currant jelly
- Flowers dried
- 1 tsp Red pepper
- Lemon thyme
- 1 shot Cream
Instructions
For the beetroot carpaccio:
- Cut the beetroot into thin slices. Bring the apple cider vinegar to the boil with 200 ml of water, sugar and salt. Add beetroot and let simmer over medium heat for about 25 minutes.
For the horseradish foam:
- Grate the horseradish and add 25 ml of cream. Add salt, sugar and vinegar. Let it steep for at least 2 hours. Whip the rest of the cream until stiff, fold in the horseradish, salt, pepper and gin.
For the goat cheese pralines:
- Mix the goat cheese with the cream and add enough cream until it has a creamy, spreadable consistency. Add the crushed red pepper.
- Place the lemon thyme leaves in ice cube or praline molds. Pour in goat cheese cream. Bring the currant jelly to the boil and then pour over the goat cheese cream. Put the petals on top. Put the mold in the freezer for at least 2 hours.
- Take the frozen goat cheese out of the freezer about 30 minutes before serving.
For the salad:
- Mix the strawberry vinegar, oil, salt and pepper and mix with the washed rocket.
Nutrition
Serving: 100gCalories: 287kcalCarbohydrates: 11.9gProtein: 1.9gFat: 23.6g
