Goat’s Cheese Mousse, Truffled Curd and Beetroot Cannelloni, Avocado Puree, Heirloom Beetroot & Hazelnut Salad
by Adam Newth of The Tayberry Restaurant
Mousse in Crisp Filo Tube
50 g milk
90g goats cheese
1 leaf gelatine (soaked)
140g natural yogurt
4 sheets of filo de brick (trimmed into squares)
Melted butter for greasing
Blend milk, cream, goats cheese in thermo mix on full speed at 60ºc.
Add gelatine and yogurt.
Pour mix into espuma gun and leave to cool in ice water.
Charge mousse with 3 charges just before serving.
For the crisp filo tube, grease 4 copper pipes and the filo squares with butter.
Wrap the filo around the pipes and bake at 180ºc for 10 mins until filo is crisp.
Remove from the oven and leave to cool until attempting to slide the pastry off the pipe.
When ready to serve, pipe the mousse into the cylinder.
Truffled Goat’s Curd and Beetroot Cannelloni
120g natural goats curd
1tbs truffata paste
1 pkt of cooked beets
Firstly tip curd into a bowl, gently fold in truffata paste, season well and put in piping bag.
Slice beets finely on a mandolin, cut discs using pastry cutter and soak in pickling liquid for 10 mins.
Remove from pickle and lay out beets overlapping on a j-cloth to form a square.
Pipe goats curd onto beets and roll into cannelloni shape.
6 ripe avocados
Juice of 3 lemons
150ml Water (to adjust consistency)
Peel and stone the avocados then blitz in thermo on full power until smooth.
Season and adjust consistency.
Heirloom beetroot and hazelnut salad
2 golden beetroots
2 candy beetroots
10-15 roasted, peeled, halfed hazelnuts
Selection of herbs, salad leaves and cress
2tbs hazelnut oil
Slice and dice beetroots as required for presentation.
Season on a plate, cover with clingfilm and microwave for 4 mins.
Leave to cool.
Once beetroots are cool, dress the rest of ingredients for salad with the hazelnut oil and season.
The Tayberry Restaurant website: www.tayberryrestaurant.com