This salad has all the textures and flavours going on, sweet and acidic from the beetroot, richness from the goats cheese pearls (these are stored in a herb and garlic oil which could make a nice dressing) and crunch from the pumpkin tuilles.
Preparation: 30 minutes
Cooking: 2 days (for the tuilles)
Serves: 4 people
Goats Cheese Pearl & Pickled Beetroot Salad, Pumpkin Tuilles & Navets
Ingredients
- Boiles Goats Cheese Pearls approx. 12 in number
- 500g SOSA Isomalt
- 500g Pumpkin Juice
- 10g SOSA Gel Crem Hot
- 12g SOSA Smoke Powder
- Toasted Pumpkin Seeds
- Fennel
- Pickled Candied, Golden & Purple Beetroot
- Roasted Pumpkin pieces
- Mini Navets
Method
Put the pumpkin juice, isomalt, gel crem hot, smoke powder in to a pan and continuously whisk until boiled.
Mix in the toasted seeds and pour a thin layer on to a silpat.
Place in a de-hydrator on full or leave under the pass lights or in a rational at about 70c for 8- 10 hours, after this time it will be like leather so you can shape it if you like.
Continue to dry for another 8-10 hours and allow to cool, store using Dry-sec (silica gel) ready for use.
Blanch the navets, shave the fennel and arrange everything on the plate.
