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From the Chef

Slow cooked beetroot, home made cream cheese and vinaigrette powder

Earlier we made it with goat cheese, which we use to buy from our trusted suppliers. Then the idea of making our own cheese struck us. We made the cheese, tasted it and it was absolutely amazing!!!! The next step was to include the cheese in the menu so; we replaced the goat cheese with our own cheese. Result was awesome and now we serve it like this only. The texture and earthiness of beetroot is perfectly complimented with the sweetness and richness of the cheese. Sharpness and acidity comes from the vinaigrette, but the vinaigrette in solid form also adds the fun element in it.

For 4 people

Ingredients Quantity

For Slow cooked Beetroot

Fresh baby beetroot 04 numbers
Himalayan slat 05 grams
Olive oil 30 grams
Crushed black pepper 01 grams
  1. Soak the beetroot in water for 12 hours and then clean it gently to remove all soil and mud. Care should be taken that the outer skin does not gets damaged.
  2. In a food grade plastic bag, put beetroots, salt, crushed pepper and olive oil. Vacuum seal the bag to take out all the air from the bag.
  3. Prepare a water bath with temperature of 86* Celsius, we do it with a sous vide immersion circulator.
  4. Dip the sealed bag with beetroot in the water bath and cook for 100 minutes.
  5. Once the 100 minutes are over, take out the beetroots and leave it to chill in the refrigerator for 3 hours.
  6. Take out the beetroots and remove the outer peel gently, it peels off easily. Pour extra virgin olive oil on it and keep it in the refrigerator.

For Home made cream cheese

Pasturised milk 1 lt
Rennet 4 drops
Un-chlorinated water 70 ml
  1. Mix 4 drops of rennet in 70 ml of cold un-chlorinated water to make rennet solution
  2. Measure 10 ml of the rennet solution. This 10 ml of solution will be used for making the cheese.
  3. Heat milk till it reaches 35*C, Cool it back to 30*C.
  4. Add the 10 ml of rennet solution to the milk, mix it very gently and leave in a oven or dehydrator at controlled temperature of 40*Celsius for 6 hours.
  5. After 6 hours the milk solids will separate from the whey, hang the milk solid in a muslin cloth overnight to remove all the excess whey.

For Vinaigrette powder

Tapioca Maltodextrin 20 grams
Citric acid crystals 01 grams
Extra virgin olive oil 20 ml
Salt 1 gram

Mix all the ingredients in an absolutely dry bowl to make the powder. The texture can be adjusted by adjusting the quantity of maltodextrin.

Garnish

Baby Spinach 12 numbers
Aged balsamic 10 ml
Begonia flower 8 numbers

Assembly

  1. Slice the beetroots in quarters and divide equally in four plates.
  2. Put 2 table teaspoons of cheese in each plate.
  3. Garnish with spinach leaves, flowers and season with Himalayan salt.
  4. Drizzle with aged balsamic. Sprinkle vinaigrette powder and serve.