Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles
TM6 TM5 TM31

Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles

3.0 (1 rating)

Ingredients

Goats Cheese Panna Cotta

  • 600 g double cream
  • 400 g goat's milk
  • 6 gelatine leaves
  • 400 g soft goat's cheese, strong flavoured, rindless
  • 1 pinch fine sea salt
  • 1 pinch ground white pepper

Beetroot and Port Jelly

  • 150 g beetroot juice
  • 150 g port
  • 50 g maple syrup
  • 2 gelatine leaves
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste

Beetroot Gel

  • 300 g beetroot juice
  • 80 g maple syrup
  • 4 Tbsp agar-agar (10 g)
  • ¼ tsp fine sea salt
  • ⅛ tsp ground black pepper
  • 125 g water, cold

Beetroot Pickles

  • ½ cinnamon stick
  • ½ tsp coriander seeds
  • 5 cardamom pods
  • 1 star anise
  • 250 g cider vinegar
  • 250 g caster sugar
  • 2 garlic cloves, finely sliced
  • 2 sprigs fresh thyme
  • 2 pinches fine sea salt
  • 1 pinch ground black pepper
  • 300 g water
  • 300 g beetroots, peeled, diced (0.5 cm)

Beetroot Slaw and Garnish

  • 100 g beetroots, finely sliced (julienne)
  • 100 g fresh bean sprouts (mung bean)
  • 100 g ruby chard
  • 1 Tbsp rapeseed oil (cold-pressed)
  • 1 pinch fine sea salt, or to taste
  • 1 pinch ground black pepper, or to taste
  • 2 candy striped beetroots, thinly sliced

Nutrition
per 1 portion
Calories
2252 kJ / 538 kcal
Protein
11.5 g
Carbohydrates
43.5 g
Fat
35.4 g

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