Beetroot, goats cheese & honeycomb

The Recipes / Vegetables

The Kings Hotel, Gloucestershire

2 red beetroots
2 yellow beetroots
2 chioggia beetroots 400ml apple juice
750ml beetroot juice

Goats cheese mousse
Half goats cheese log, peeled 500ml double cream
1 leaf gelatine Balsamic jelly
375ml balsamic vinegar 125ml stock syrup
3.6g agar agar
2 leaves gelatine

100ml olive oil
4tbs cider vinegar
2tbs light muscovado sugar 2tbs honey
1 sprig thyme

Red wine pickling
liquor 200ml red wine vinegar 200ml red wine
200g light brown sugar
5 juniper berries
1 star anise

Serves 4-6

Bring the double cream to the boil and add the soaked gelatin. Start to blend the goats cheese, ideally in a thermomix. Slowly add the hot cream and blend until smooth; season with salt and lemon juice. Transfer to two piping bags to set.

For the jelly, bring the balsamic, stock syrup and agar to the boil, stirring constantly. Boil for a further minute, then remove from the heat and add the soaked gelatine. Leave to set in a 2 litre container.

Lightly warm all the marinade ingredients to combine. Slice the red beetroots on a mandolin into thin discs. Pour the marinade over the beetroot, cover with cling film and leave in a warm place for 1 hour.

Clean and simmer the yellow beetroots in salted water until tender. Cut into discs 1cm thick, and cut in half again to make semi-circles. Reduce the apple juice by half and pour over the yellow beetroots while still warm.

Bring the red wine pickling liquor ingredients to the boil with 200ml of water. Clean and simmer the Chioggia beetroots in salted water until tender, then divide large ones into cubes and smaller ones into wedges. Cover the beetroot with hot pickling liquor and allow to cool in the liquid.

To prepare a beetroot gel, reduce the beetroot juice to 400ml. Add 100ml of the red wine pickling liquor and reduce back down to 400ml. Leave to cool and finish with ultratex.

Dissolve the sugar in 70ml of water and cook until caramel colour. Stir the bicarbonate of soda and honey into the caramel and pour out quickly on a silicone mat. Cook at 170˚C until crisp. Sprinkle ras el hanout and sea salt over the honeycomb while still warm.