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Italian Salads Goat cheese terrine, balsalmic vinegar, beetroots
from: Kulkarni- Goat cheese 150g
- Milk 150ml
- Crème 600ml
- Gelatin leaf 4pcs
- White pepper
- Beetroot 4pcs
- Garlic 2pcs
- Rosemary 1bunch
- Water 250ml
- Red wine vinegar 450ml
- Sugar 75g
- Honey 2tbsp
- Walnut 60g
- Balsamic reduction 1tbsp
- Rocket leaf 50g
- In a bain-marie, combine milk, crème and white pepper.
- Soak the gelatin leaf in iced water to soft.
- When the mixture is hot add the gelatin, mix together and filter.
- Fill the mould and place it in the fridge to set.
- For the roasted beets: peel and dice the beetroot, marinate with olive oil, garlic, rosemary and bake in the oven. Roast for about 35 minutes.
- For the pickled beetroot: peel and boil whole pieces of beetroot to half cook. Refresh it in iced water and slice very thin with mandolin.
- Prepare the pickling: combine water, sugar, red wine vinegar and bring to boil.
- Add the slice of beets and cover to infuse. Keep in the fridge for 2 days before serving to develop a good pickled texture.
- Serve the beets with goat cheese terrine. Add rocket leaf marinated with balsamic reduction and toasted walnut with honey
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