Appareils et accessoires
Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles
Prép. 45min
Total 15h 15min
12 portions
Ingrédients
Goats Cheese Panna Cotta
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double cream600 g
-
goat's milk400 g
-
gelatine leaves6
-
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
-
port150 g
-
maple syrup50 g
-
gelatine leaves2
-
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
-
agar-agar (10 g)4 Tbsp
-
fine sea salt¼ tsp
-
ground black pepper⅛ tsp
-
water cold125 g
Beetroot Pickles
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cinnamon stick½
-
coriander seeds½ tsp
-
cardamom pods5
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star anise1
-
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
-
water300 g
-
beetroots peeled, diced (0.5 cm)300 g
Beetroot Slaw and Garnish
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beetroots finely sliced (julienne)100 g
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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
Niveau
difficile
Infos nut. par 1 portion
Protides
11.5 g
Calories
2252 kJ /
538 kcal
Lipides
35.4 g
Glucides
43.5 g
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Royaume-Uni et Irlande
Royaume-Uni et Irlande
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