- Yield: 4 Servings
- 250 g beetroot
- 475 ml orange juice
- Vanilla pod
- 250 ml raspberry vinegar
- 250 ml vegetable oil
Bon Bons and Beetroot Sorbet
- 250 g bûche de chèvre goat’s cheese
- 100 g sun-dried tomatoes
- 50 g black olives
- 2 eggs
- 235 ml milk
- 250 g plain flour
- 250 g breadcrumbs
- 500 ml beetroot purée
- 50 g liquid glucose
- 100 ml stock syrup
- Squeeze of lemon juice
- Beetroot purée
- Chopped walnuts
- Balsamic reduction
- Parmesan tuile
- Baby cresses
How to Make It
- Peel the beetroot, saving the off-cuts, and place into a saucepan along with the orange juice, vanilla and salt make sure the beetroot is completely covered with the orange juice. Place on a gentle heat and cook for around 1-2 hours, checking every 30 minutes as the beetroot needs to still have a little bit of crunch.
- Once cooked allow to cool and then remove from the liquid. Using a sharp knife cut the beetroot into even dice and place into a jam jar.
- Pour over the raspberry vinegar and vegetable oil, add a good pinch of salt, cover and leave for a day or so, turning the jar top to bottom every now and then. Bon Bons
- Use a peeler to peel off the outside skin of the goat’s cheese and crumble into a bowl allow to warm up to room temperature. Drain the oil of the sun-dried tomatoes and roughly chop with a knife and add to the goat’s cheese. Stone the black olives, chop and add to the mix.
- Using your hands mix the goat’s cheese, olives and tomatoes together well and then roll the mix into golf ball-size rounds. Crack the eggs, mix with the milk and whisk together.
- Place the flour into a tray and spread out the breadcrumbs on a separate tray. Roll the goat’s cheese through the flour, then into the egg wash, then into the breadcrumbs and roll around until completely covered crumbs. Then place back it the fridge to firm up again. Beetroot Puree
- Place the off-cuts of the beetroot into a food blender and purée until silky smooth, stirring to make sure all the lumps have gone. Place in the fridge until needed. Beetroot Sorbet
- Heat the beetroot purée up but do not boil add the glucose stock syrup and the lemon juice and pass through a fine sieve.
- Allow to cool completely and then churn in a sorbet machine until set. Store in a container in the freezer. To Serve
- Using a spoon make a couple of drags of the beetroot purée onto each plate. Sprinkle the plate with the chopped walnuts and drop pools of both the pesto and the balsamic reduction all over the plate you can be as artistic as you want.
- Place a few pieces of the pickled beetroot around the plate. Place the goat’s cheese bon bons into a deep fat fryer and fry them until they are golden brown – this should take 1-2 minutes – then place onto a cloth to remove any excess oil.
- Arrange the goat’s cheese bon bons on the plates. Using a warm spoon make a quenelle of sorbet in the centre of each plate and stick a piece of parmesan tuile into each sorbet. Garnish with the baby cresses and serve straightaway.