beetroot parchment, goat cheese & torrefied almonds





pinggan beetroot.png
kacang almond.png
  • 4 beetroots

  • 20 g goat cheese

  • 60 g  almonds

  • 10 g snow peas puree

  • 15 g Malaysian red palm oil

  • 5 g balsamic vinegar

  • salt & pepper

  • With a mandoline, slice the beetroot very thinly.

  • Brush them with Malaysian red palm oil and balsamic vinegar; season to taste.

  • Torrefy the almonds in the oven for 5 minutes until they become golden brown.

  • Cut the goat cheese into small cubes. Set aside.

  • Cook the snow peas and make a puree (blend with whipping cream). Put the puree in a piping bag with a round nozzle.

  • Arrange the different ingredients on a plate and serve.