Cihazlar ve Aksesuarlar
Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles
Hazırlık 45 dk
Toplam 15sa 15 dk
12 portions
Malzemeler
Goats Cheese Panna Cotta
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double cream600 g
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goat's milk400 g
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gelatine leaves6
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soft goat's cheese strong flavoured, rindless400 g
-
fine sea salt1 pinch
-
ground white pepper1 pinch
Beetroot and Port Jelly
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beetroot juice150 g
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port150 g
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maple syrup50 g
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gelatine leaves2
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fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
Beetroot Gel
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beetroot juice300 g
-
maple syrup80 g
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agar-agar (10 g)4 Tbsp
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fine sea salt¼ tsp
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ground black pepper⅛ tsp
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water cold125 g
Beetroot Pickles
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cinnamon stick½
-
coriander seeds½ tsp
-
cardamom pods5
-
star anise1
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cider vinegar250 g
-
caster sugar250 g
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garlic cloves finely sliced2
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fresh thyme2 sprigs
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fine sea salt2 pinches
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ground black pepper1 pinch
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water300 g
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beetroots peeled, diced (0.5 cm)300 g
Beetroot Slaw and Garnish
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beetroots finely sliced (julienne)100 g
-
fresh bean sprouts (mung bean)100 g
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ruby chard100 g
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rapeseed oil (cold-pressed)1 Tbsp
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fine sea salt or to taste1 pinch
-
ground black pepper or to taste1 pinch
-
candy striped beetroots thinly sliced2
Zorluk
ileri seviye
Besin Değeri şuna göre 1 portion
Protein
11.5 g
Kalori
2252 kJ /
538 kcal
Yağ
35.4 g
Karbonhidrat
43.5 g
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