Tartelette with smoked beetroot and goat cheese

Name: Tartelette with smoked beetroot and goat cheese
Ingredients: 200 g Unsweetened whipping cream 35%; 250 g Mascarpone; 3 g kitchen salt with iodine; 1 gelatin sheet; Smoked beets; 30 g Green cucumber vinegar; 20 g flower honey; 250 g Soft goat cheese with honey; Scarlet cress; red beet powder; Mustard caviar; Caterer cups

Fresh tartelette with creamy goat cheese and smoked beetroot. Lightly sour and subtly sweet.

Ingredients

200gUnsweetened whipping cream 35%

250gMascarpone

3gkitchen salt with iodine

1gelatin sheet

30gGreen cucumber vinegar

20gflower honey

250gSoft goat cheese with honey

Smoked beets

Scarlet cress

red beet powder

Mustard caviar

Caterer cups

Preparation

Soak the gelatin sheet in cold water.
Dissolve the soaked gelatin in half of the cream.
Whip the remaining cream until soft peaks form and chill.
In the food processor, mix the mascarpone, goat cheese, vinegar, salt, and flower honey. Add the cream with dissolved gelatin and blend until smooth.
Carefully fold the softly whipped cream into the mixture and let it cool completely.
Stir the mixture gently once more and transfer to piping bags.

Separate the smoked beets from the juice and keep the juice aside.
Blend the beets in the food processor until you have a 'tartare'. If necessary, add a small amount of the reserved juice and transfer the mixture to a piping bag.