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A recipe: mustard panacotta with beetroot
Dec. 19th, 2015 01:40 pmTonight I'm having a dinner party and am making a modified version of this as a starter.
Take 100ml of soya milk and 150ml of double cream. Whisk in a sachet of vegegel, and bring to the boil. Add 2 dessert spoons of wholegrain mustard, a dash of lemon juice and a pinch of salt. Whisk until combined.
Pour into moulds, and put in the fridge to set.
Clean and boil some beetroot - I'm using a mixture of candy and golden, for prettiness - in a pan with a sprig of thyme. When it's soft, leave to cool, then peel and cut into chunks or cubes.
Boil 200ml each of white wine vinegar and sugar, until reduced by about half. Chill that too.
To serve, unmould the panacotta, and surround with beetroot and salad leaves. Pour over the dressing.
Crumble some goats cheese , add roasted mixed seeds, stir to combine, and sprinkle over the plate.
I snuck some panacotta and beetroot for lunch, and the sharpness of the mustard and sweetness of the beetroot worked fabulously. So I have good feelings about this.
Take 100ml of soya milk and 150ml of double cream. Whisk in a sachet of vegegel, and bring to the boil. Add 2 dessert spoons of wholegrain mustard, a dash of lemon juice and a pinch of salt. Whisk until combined.
Pour into moulds, and put in the fridge to set.
Clean and boil some beetroot - I'm using a mixture of candy and golden, for prettiness - in a pan with a sprig of thyme. When it's soft, leave to cool, then peel and cut into chunks or cubes.
Boil 200ml each of white wine vinegar and sugar, until reduced by about half. Chill that too.
To serve, unmould the panacotta, and surround with beetroot and salad leaves. Pour over the dressing.
Crumble some goats cheese , add roasted mixed seeds, stir to combine, and sprinkle over the plate.
I snuck some panacotta and beetroot for lunch, and the sharpness of the mustard and sweetness of the beetroot worked fabulously. So I have good feelings about this.
