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,
1. Soak gelatin in 2 tablespoons of water.
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.
the cream until soft peaks and add to the beetroot mass. Fill prepared
mold rings with cheese mixture. Refrigerate for at least 4 hours.
1 cup balsamic vinegar
1 1⁄2 teaspoons unflavored gelatin
6 tablespoons honey