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Beetroot Gazpacho with Goat Cheese Cream

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  • Author: Delphine Fortin
  • Yield: serves 6
  • Category: Savory
  • Cuisine: Gluten-free

Today I suggest a lovely starter recipe that looks like a dessert and almost taste like a dessert. The perfect Valentine treat for you and your beloved!

Ingredients

Scale

Beetroot gazpacho:

  • 1 small shallot, peeled and minced
  • 1 green apple, peeled, cored, sliced, diced
  • 7 oz cooked beetroot
  • 1/2 lemon (juice)
  • Salt & pepper

Goat cheese cream:

  • 7 oz whipped cream
  • Salt & pepper
  • fresh goat cheese
  • Pistachio (optional)

Instructions

  1. For the gazpacho: peel and mince the shallot. Press half of a a lemon. Mix all the ingredients for the gazpacho in a blender, adding a little bit of water to keep the texture smooth but no too liquid either. Season with salt and pepper and mix one more time.
  2. Divide evenly in 6 verrines or small glass jars that you fullfill each until two thirds.
  3. For the goat cheese cream: whisk the whipped cream until you get a firm consistency.
  4. Gently soften the fresh goat cheese with a rubber spatula. Season the cheese with salt and peppar.
  5. Fold in 1 tablespoon of whipped cream into the fresh goat cheese. Then fold all the goat cheese into the whipped cream, stirring with a rubber spatula until no lumps remain. Season with salt.
  6. Transfer the goat cheese cream into a piping bag, and top each verrine with the cream. Decorate with some crushed pistachios (optional).