Brush 5 glasses or round molds (150 ml each) with a little olive oil; Wash the herbs and shake dry, then pluck the leaves of the herbs from the stems and finely chop them, soak the gelatine in cold water according to the instructions on the package.

Boil the cream in a saucepan, squeeze out the soaked gelatine and dissolve in the cream while stirring.

Stir in the chopped herbs, goat's cream cheese, salt, pepper and sour cream, then pour the mixture into the glasses / molds and place in the refrigerator for about 4 hours.

In the meantime, cut the cooked beetroot into wafer-thin slices with a slicer and arrange on a plate in the shape of a brick.

Then take the herb panna cotta out of the fridge, turn it out next to the carpaccio, sprinkle with black pepper and decorate with lamb's lettuce and chopped walnuts. Mix the honey mustard, cassis and virgin olive oil and pour over the beetroot.