- Beetroot:
- 100g Goats Cheese
- 1 bronze Gelatine sheet
- 50grams Single cream
- 2 Baby Purple Beetroot
- 2 Baby Yellow Beetroot
- 10grams Golden Raisins
- 2grams Red Vein Sorrel Cress
- 4 Gooseberry’s
- ½ tsp Beetroot powder
- 3 Thin slices Candied Beetroot
- 100grams Beetroot Juice
- 50grams Fresh Raspberry Puree
- 50ml Purple Beetroot Juice
- 2 bronze Gelatine Sheets
Beetroot, goat's curd, raspberry and raisin
Beetroot, goat's curd, raspberry and raisin
Beetroot, goat's curd, raspberry and raisin recipe by Ben Murphy from The Woodford. In association with Wild Harvest
Ingredients
Method
See video
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