Beetroot Cheese Cake

​Beetroot cheese cake

Yield 4 small rounds


    125g cream cheese at room temperature
    60g goat cheese
    5 TBS sour cream
    1 TBS gelatin
    2 TBS orange juice
    1 TBS lemon juice
    3 TBS chopped Fennel
    1 tsp grated orange zest
    125g boiled beetroot pureed in blender,
    150ml cream




1. Soak gelatin in 2 tablespoons of water.

2. Mix cream cheese and goat cheese and whip in a blender at low speed until smooth, add sour cream and beat again slightly. Add lemon and orange juice, zest and fennel.

3. Melt gelatin in a non-stick pan until completely dissolved. Pour the gelatin in the beetroot puree. Fold beetroot into cheese mixture, add salt and pepper to taste.

4. Whip the cream until soft peaks and add to the beetroot mass. Fill prepared mold rings with cheese mixture.  Refrigerate for at least 4 hours.

    Balsamic jelly


    1 cup balsamic vinegar

    1 1⁄2 teaspoons unflavored gelatin

    6 tablespoons honey