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Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly

Jul-20-2016
ATM - A Ta Maison
10 minutes
Prep Time
25 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly RECIPE

Goat cheese coated with breadcrumbs plated with beetroot puree and apple jelly.

Recipe Tags

  • Veg
  • Hard
  • Dinner Party
  • European
  • Roasting
  • Chilling
  • Main Dish

Ingredients Serving: 2

  1. For Goat Cheese Balls:
  2. Goat Cheese: 240 gms
  3. Philadelphia Cheese: 60 gms
  4. Egg Yolk: 4 nos
  5. Milk: 10 ml
  6. Panko Bread crumbs: 100 gms
  7. Flour: 50 gms
  8. White Pepper Powder: To Taste
  9. For Beetroot Puree:
  10. Beetroot: 500
  11. Port Wine
  12. Red Wine Vinegar
  13. Honey
  14. Pomace Oil
  15. For Apple Jelly:
  16. Gelatin: 10 gms
  17. Apple Juice: 1500 ml
  18. Cinnamon: 1 quill
  19. Star anise: 1 nos
  20. FOR GARNISH:
  21. Extra virgin olive oil
  22. Micro-greens

Instructions

  1. Method for Goat cheese balls:
  2. Make Goat Cheese balls of 25gms each and season with pepper.
  3. Roll in flour followed by an egg and milk mix and then panko bread crumbs. Repeat one more time and set in fridge.
  4. Method for Beetroot Puree:
  5. Roast the Beetroot till cooked and blitz beetroot with reduced port wine, red wine vinegar, honey and pomace oil into a smooth puree.
  6. Method for Apple Jelly:
  7. Soak 10gms of Gelatin in a bowl filled with ice and water till soft.
  8. Reduce 1500ml apple juice with the cinnamon stick and Star anise to 500ml and then add the gelatin leaves and leave set in the fridge.
  9. Cut into cubes once the jelly is set.
  10. Plating:
  11. Pipe four dollops of beet puree on a rectangular plate.
  12. Cut goat cheese balls in half and place on the beetroot puree.
  13. Place five pieces of diced apple jelly along either side of the beet puree.
  14. Place three slices of granny smith apples cut into semi-circles in between the goat cheese balls.
  15. Garnish with micro greens and Extra virgin Olive Oil.

Reviews (1)  

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Madhulata Juneja
Jul-21-2016
Madhulata Juneja   Jul-21-2016

this is one amazing recipe!

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