beetroot textures, hung sheep’s milk yoghurt, crisp linley valley pancetta, raw chocolate, truffle

beetroot textures

 

beetroot gel

500g beetroot, peeled

¼ cup verjuice

1tsp agar agar

 

Puree the peeled and cut raw beetroot with the verjuice in a blender until smooth. Pour the beetroot juice through a fine strainer. Extract as much juice as possible by using a spoon to press the beetroot pulp. Set the pulp aside for the beetroot paper (see below). Bring the beetroot juice to the boil with the agar agar, reduce the temperature and simmer for two minutes. Pour into a heat-proof container and set in the fridge. Once set, puree the beetroot gel in a blender until smooth. Set aside.

 

beetroot paper

beetroot pulp reserved from the above juice

1 egg white

2tbsp gluten free plain flour

 

Preheat oven to 160 degrees Celsius. Mix all the above ingredients well. With a palette knife, smear one tablespoon at a time, very thinly onto a greaseproof lined baking tray. Bake in pre-heated oven for 15 minutes or until dry.

 

cooked assorted beetroot

1 bunch baby beetroot

1 bunch candy stripe beetroot

1 bunch golden beetroot

 

Trim stems from beetroots, leaving 1cm of stem intact. Place in a pot of cold water and bring to the boil. Reduce to a gentle simmer and cook for 10 minutes or until each beetroot is just tender. Remove each beetroot as it’s cooked and plunge into iced water. Once all the beetroot is cooked, gently rub the skin off, keeping the stem intact.

 

hung sheep’s milk yoghurt

300ml sheep’s milk yoghurt

1tsp horseradish, finely grated

 

Mix both ingredients together and season with sea salt and freshly ground white pepper. Hang in a strainer lined with muslin cloth, set over a bowl. Allow to hang overnight in the fridge until firm. Discard drained juices.

 

raw chocolate

¼ cup coconut oil

¼ cup carob powder

¼ cup pure cacao

1 tbsp agave

 

Whisk all ingredients together in a bowl until firm. Press into a small square mould or tray and refrigerate for 2 hours or overnight.

 

to assemble

20 long thin pieces of flat pancetta, cooked in the oven until crisp

shaved fresh truffle

good quality extra virgin olive oil

 

Smear a tablespoon of hung sheep’s milk yoghurt on half the plate. Spoon a small amount of gel on the opposite side. Cut, shave or slice all the beetroot and arrange around the gel. Prop the crisp pancetta and beetroot paper against the beetroot to give height. Finish with shaved chocolate, truffle and a little olive oil over the yoghurt.

posted by

herb

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