Ingredients.
Mousse
Goat's cheese mousse 250g of Bosworth ash goats cheese log.
25ml of full-fat milk.
1 gelatine leaf.
50ml of double cream.
Beetroot Juice and Dust
4 Beetroot, 3 for juice, and 1 for dehydrated dust.
0.5g of agar agar, you can buy this online, or replace it with some gelatine.
Candied Walnut.
50g of roasted walnut
20g of sugar
Method.
1. To make the goats cheese mousse, soak the gelatine in cold water and set aside. Roughly break up the cheese and place in the food processor and blend until smooth. Warm the milk in a small bowl and add the softened gelatine to dissolve
2. Add the milk/gelatine mix into the blender with the goat's cheese and blend until smooth in texture. then slowly add the double cream and blend until fully combined. Remove into a piping bag and set aside in the refrigerator. you can then pipe it on to your dehydrated beetrootand roll it in it to form a nice outer crust.
3. Dehydrated Beetroot, you will need to do this in advance,to make this all you need to do is put thin slices of beetroot on a tray with greaseproof paper and lightly season with some salt and place into an oven at 45c for over 24 hours. when it has dehydrated blend it up untill a smooth dust has formed, put through a fine sieve.
4. Beetroot Gel, To make this you need to wrap two large beetroots in foil, and bake for 45 minutes at 160c until soft right through, when cooked let take out and let cool, you will then need to peel them and add to a food processor and blend until smooth, place a sieve over a stainless steel bowl and put the beetroot in sieve and let it drain, do not force it through, you should get about 150mls of beetroot juice, you will then need to add 50mls of apple juice and squeeze of one lemon, 0.5g of agar agar, put all of these into a pot and bring to the boil, set aside into a mould and let set in fridge and cut into desired shape.
