Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly | How to make Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly

By ATM - A Ta Maison  |  20th Jul 2016  |  
4 from 1 review Rate It!
  • Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly, How to make Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly
Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jellyby ATM - A Ta Maison
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    2

    People

5

1

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.

Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly is an authentic dish which is perfect to serve on all occasions. The Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly is delicious and has an amazing aroma. Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly by ATM - A Ta Maison will help you to prepare the perfect Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly in your kitchen at home. Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly needs 10 minutes for the preparation and 25 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly. This makes it easy to learn how to make the delicious Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly. In case you have any questions on how to make the Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like ATM - A Ta Maison. Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly will surely satisfy the taste buds of your guests and you will get compliments from your guests.

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

Ingredients to make Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly

  • For Goat Cheese Balls:
  • Goat Cheese: 240 gms
  • Philadelphia Cheese: 60 gms
  • egg Yolk: 4 nos
  • Milk: 10 ml
  • Panko Bread crumbs: 100 gms
  • flour: 50 gms
  • White pepper Powder: To Taste
  • For Beetroot Puree:
  • Beetroot: 500
  • Port Wine
  • Red Wine vinegar
  • honey
  • Pomace oil
  • For apple Jelly:
  • Gelatin: 10 gms
  • apple Juice: 1500 ml
  • cinnamon: 1 quill
  • star anise: 1 nos
  • FOR GARNISH:
  • Extra virgin olive oil
  • Micro-greens

How to make Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly

  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 for Paned Goat Cheese with Beetroot & Port Puree with Granny Smith Jelly (1)

Madhulata Juneja2 years ago

this is one amazing recipe!
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