Mini Beetroot Puff Pastry, Goats Cheese, Honey Cream & Pickles
Ingredients
- 96 Pidy beetroot & pepper mini square puff pastries (010.66RE.098)
- 400 g fresh goat cheese
- 160 ml 30% whipping cream
- 160 g raw Chioggia beetroot
- 160 g raw red beetroot
- 40 g honey
- 160 g hazelnuts
- 400 ml white vinegar
- 80 g caster sugar
- Tarragon
- 96 hazelnuts
- Salt & pepper
Preparation
-
1
Using a mandolin, cut thin slices of Chioggia and red beetroot, then use a pastry cutter to make small discs.
-
2
Heat the puff pastry bases for 5 minutes at 180°C.
-
3
Heat 400 ml of white vinegar, 400 ml of water, and 80 g of sugar. Before boiling, pour over the beetroot discs and set aside.
-
4
Emulsify the fresh goat’s cheese, whipping cream, honey, and season, then place in a piping bag.
-
5
Finely crush the hazelnuts.
-
6
To assemble the pieces, pipe the goat’s cheese mixture into the base, insert the beetroot discs, add the hazelnuts, and finish with the tarragon leaf.
