Goat’s Cheese Fondant with honey marinated beetroot

In by Sharpham Admin

Goats Cheese Fondant
DifficultyIntermediate

Goat's Cheese Fondant with honey marinated beetroot & pomegranate has been kindly created for us by Elly Wentworth, Head Chef at The Angel Dartmouth, the celebrated, relaxed fine dining restaurant on the Dart. Former Masterchef The Professionals Finalist, Elly creates accomplished dishes that deliver bold flavours and showcase the best produce from within a 30 mile radius.

TweetSave
Goats Cheese Fondant
Makes1 Serving
For the Fondant
 300 g Sharpham Ticklemore Goat's Cheese
 17 g Cornflour
 40 g Plain flour
 1 Egg
 1 Egg yolk
 130 ml Double cream
For the Marinated Beetroot
 150 ml Apple juice
 75 ml White port
 60 ml White wine vinegar
 1 pinch Salt
 2 Red beetroot / Golden / Candy - your choice
 12 g Sugar
 25 ml Olive oil
Garnish Ingredients
 Micro watercress
 1 PomegranateSeeds only
 Red vein sorrel and celery cress
Marinated Beetroot
1

Place beetroots into a pan and cover with water and cook. Once you can pierce a knife through the beetroots take off and leave them to cool. Peel the skin off beetroots.

2

Using a mandolin or sharp knife, slice the beetroot to the thickness you like. Cut them out with a circular ring cutter. Put into a container for later.

3

Add the apple juice, port and vinegar into a pan. Reduce by half. Blend in the olive oil, sugar and salt and pour over the cut beetroot.

Fondant
4

Blend the goat's cheese and flours together until a crumb.

5

Add egg and egg yolk.

6

Then add the cream. Don’t over work once the cream is added as it will split. Place straight into a piping bag. Weigh at 35g.

7

You can use a souffle mould, or a circle cutter. Line the moulds with baking paper if needed. Cook for 5 mins at 180c

8

Blowtorch once removed from the oven for that extra colour.
As seen in photo.

9

To plate, place six beetroot pickles on the plate. Dress the leaves with the dressing from the beetroots. Add pomegranate seeds and the Goat's Cheese Fondant once cooked. You can always add more for a main course size.

Ingredients

For the Fondant
 300 g Sharpham Ticklemore Goat's Cheese
 17 g Cornflour
 40 g Plain flour
 1 Egg
 1 Egg yolk
 130 ml Double cream
For the Marinated Beetroot
 150 ml Apple juice
 75 ml White port
 60 ml White wine vinegar
 1 pinch Salt
 2 Red beetroot / Golden / Candy - your choice
 12 g Sugar
 25 ml Olive oil
Garnish Ingredients
 Micro watercress
 1 PomegranateSeeds only
 Red vein sorrel and celery cress

Directions

Marinated Beetroot
1

Place beetroots into a pan and cover with water and cook. Once you can pierce a knife through the beetroots take off and leave them to cool. Peel the skin off beetroots.

2

Using a mandolin or sharp knife, slice the beetroot to the thickness you like. Cut them out with a circular ring cutter. Put into a container for later.

3

Add the apple juice, port and vinegar into a pan. Reduce by half. Blend in the olive oil, sugar and salt and pour over the cut beetroot.

Fondant
4

Blend the goat's cheese and flours together until a crumb.

5

Add egg and egg yolk.

6

Then add the cream. Don’t over work once the cream is added as it will split. Place straight into a piping bag. Weigh at 35g.

7

You can use a souffle mould, or a circle cutter. Line the moulds with baking paper if needed. Cook for 5 mins at 180c

8

Blowtorch once removed from the oven for that extra colour.
As seen in photo.

9

To plate, place six beetroot pickles on the plate. Dress the leaves with the dressing from the beetroots. Add pomegranate seeds and the Goat's Cheese Fondant once cooked. You can always add more for a main course size.

Goat’s Cheese Fondant with honey marinated beetroot