- serves 8-12
- 600ml double cream
- 400ml goats milk
- 350g kidderton ash goats cheese
- 6 leaf gelatine soaked
- marinated beetroot (redwine vinegar,lime juice,soy sauce to taste)_
- beetroot reduction
- 300ml juice
- 20g glucose
- beetroot crisp
- 200g suagr
- 450g water
- sliced beetroot
goats cheese panna cotta
mark fletcher
20th March 2011
goats cheese panna cotta
a bit old sckool thought i give it out any way
Ingredients
Method
heat the cream and milk in a pan and melt in the goats cheese, season . then add the gelatine and blend. pass and chill in required shape moulds.
for the beetroot reduction
place the glucose and beetroot juice in pan and simmer over a gentle heat until coating consistency.
for the crisp
slice the beets. in a shallow tray heat the suagr and water until the sugar is disloved then poach the beetroot over a gentle heat until just soft, lay out the slices of beetroot on silt pat mat and dry in the oven at 70deg c until crisp about 4 hours.
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