John Myers
Contents
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Ingredients
Goat cheese and beetroot panna cotta
- 225 g Fresh beetroot
- 1 tablespoon Gelatin
- 300 Milliliters Sour cream
- 100 g Goat cheese
- Salt
- Pepper
Beetroot carpaccio
- 3 piece Fresh beetroot
- Port wine
- Red wine
- Salt
Crunchy goat cheese
- 25 g Breadcrumbs
- 1 tablespoon Parsley
- 1 teaspoon Roasted pine nuts
- 1 teaspoon Sesame
- 1 piece Egg
- 25 g Flour
- 5 piece Goat cheese
- Sea salt
- Freshly ground pepper
- Rapeseed oil
Instructions
Goat cheese and beetroot panna cotta
- Cook the beetroot in water for 40 minutes until soft. Then let it cool down a bit, peel off the peel and puree. 50g of it is used for the panna cotta and the rest as beetroot puree for the garnish.
- The cream is briefly boiled, removed from the hob and the dissolved and cooled gelatine is quickly stirred in with a whisk. In addition, the beetroot puree and finally the goat cheese are stirred in.
- The finished panna cotta is filled into small molds and has to be in the refrigerator for at least 4 hours to harden.
Beetroot carpaccio
- The beetroot is cut into thin slices and cooked in the wine and port for about 15 minutes (until tender). If you like, you can add salt and pepper to taste. Let cool and serve.
Crunchy goat cheese
- Mix the breadcrumbs, chopped and roasted pine nuts and sesame seeds together. Whisk the egg in a separate bowl and place the flour with a little salt and pepper in another bowl.
- Dip the goat cheese first in the flour, then in the egg and finally in the prepared breadcrumbs. Place in the fridge until frying.
- Serve with beetroot puree, beetroot carpaccio, panna cotta and some green leaves, walnut oil and chopped walnuts - done.
Nutrition
Serving: 100gCalories: 178kcalCarbohydrates: 9.4gProtein: 7.9gFat: 12g
