Carpaccio of beetroot and orange with goat cheese mousse

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This recipe was sent to us by Jeroen van Leeuwen. A delicious lunch dish or starter, this ‘carpaccio’ of beetroot and orange with goat cheese mousse.

For 4 persons:

The carpaccio:

  • 2 red beets
  • 4 oranges (not too big)

The mousse:

  • 100 grams goat cheese
  • 150 ml semi-skimmed milk
  • 75 ml whipped cream
  • 66 ml goat yogurt
  • 2 teaspoons lime juice
  • 2 teaspoons salt
  • Whipped cream aerosol with cartridges

The garnish:

  • honey
  • handful of walnuts
  • watercress

Cut the orange into wedges and the beetroot into thin slices. For a neat effect, cut circles from the beet with a round cutter. Place these neatly on a nice plate and place the orange segments on top.

Grind the walnuts to grit, for example in a chopper or mortar. Sprinkle this walnut ‘grit’ between the beets and orange wedges. Drizzle over the plate with the honey.

Put all the ingredients for the mousse in a bowl and beat with a whisk until the mixture is smooth and soft (you should not see any bits of goat cheese).

Place this mixture in a whipped cream syringe and pressurize it with a cartridge. Shake the whipped cream syringe well and squirt part of it away first (or eat it!). Pipe nice tufts on the slices of beet. If you don’t have a whipped cream syringe now, beat it further with a whisk and make heaps with a spoon.

Finish with beautiful leaves of watercress and possibly some pepper, salt and good extra virgin olive oil. Enjoy it!

Source: Culy by
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