Goat's cheese, roasted beetroot and a black olive tuile


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Goat's cheese mousse

  • 250g of Bosworth Ash Log
  • 25ml of full-fat milk
  • 1 gelatine leaf
  • 50ml of double cream

Black olive tuile

Beetroot towers


To make the goats cheese mousse, soak the gelatine in cold water and set aside. Roughly break up the cheese and place in the food processor and blend until smooth. Warm the milk in a small bowl and add the softened gelatine to dissolve
Add the milk/gelatine mix into the blender with the goat's cheese and blend until an even smoother consistency is achieved. Slowly add the double cream and blend until fully combined. Remove into a piping bag and set aside in the refrigerator
  • 50ml of double cream
For the beetroot towers, set the oven to 180˚C/gas mark 4. Place the beetroot on a foil lined tray and season generously with salt. Bake for approximately one hour or until a knife easily runs through the middle. Once the beetroot has cooled, use an apple corer to cut into even cylindrical shapes that can sit upright on the plate
In a large bowl, combine the egg whites and tapenade with a whisk. Add the flour gradually while mixing, to avoid lumps. Set aside and in a small saucepan combine the butter and glucose syrup on a medium heat. Stir until well combined and cool, before adding to the tapenade mix. Cover and refrigerate until needed
Line an oven tray with a silicon mat and spread a thin even layer of the tuile mix onto the mat. Bake at 170˚C/gas mark 3 for 8 minutes. Remove from the oven and while still warm, run a knife down the tuile mix to create 8cm x 8cm squares. Using a spatula, gently lift the square and shape around a thin rolling pin to create a hollow cylinder
To serve, pipe the goat's cheese mousse into the black olive tuile, using a little excess at the end to help it stand on the plate. Arrange the beetroot towers and slices around the plate. Finish with a little drizzle of the balsamic vinegar reduction, black pepper and micro cress
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