Ingredients
375ml beetroot juice
375ml double cream
200ml clear apple juice (reserve a dash)
2 cloves garlic – roughly chopped
2 sprigs of thyme
4 sheets of gelatine /or agar agar
Salt and pepper
Goats cheese crottins/goats curd
3 large cooked beetroot – boiled or wrapped in tin foil and roasted, then cooled and peeled
Rye bread– thinly sliced and dried on a baking sheet in a low oven 80ºC until crispy
Method
1. For the beetroot pannacotta, in a pan heat beetroot juice and cream with garlic and thyme
2. Bring to the boil and add gelatine, stir gently until dissolved
3. Strain the pannacotta mixture through a sieve and allow to cool
4. When cooled, add the apple juice and mix
5. Pour into moulds or glasses and refrigerate until set
6. Use any leftover or trimmings from the beetroot to make a beetroot coulis/dressing by liquidising in a blender or food processor with dash of apple juice, pass through sieve and season with salt and pepper to taste
7. Dice, thinly slice and cut beetroot into desired shapes to decorate plate
8. If using goats curd, shape with warm spoons or cut crottins into discs
9. Turn out beetroot pannacotta onto plate, garnish with the beetroot and carefully place the goats cheese.
10. Drizzle with a small amount of beetroot coulis and finish with the rye toast.