Roquefort with beetroot, guava and raspberries

Roquefort with beetroot, guava and raspberries

By
From
Marque
Serves
10
Photographer
Stuart Scott

This combination of fruits, flowers and vegetable is in complete harmony with the intense savoury nature of the Carles Roquefort. Sometimes you get lucky and this combination exceeded our expectations.

Ingredients

Method

  1. Peel and finely slice 3 beetroots. Bring 500 millilitres water to the boil with 100 grams caster sugar. Add the beetroot slices and let them simmer slowly for 5 minutes, then turn off the heat and let the liquid cool down. Drain. Place the poached beetroots on dehydrator trays and dry in a food dehydrator at 60°C for about 3 hours, or until completely dried.
  2. To make the guava gel, whisk 500 grams guava purée with 5 grams gellan gum and bring to the boil. Let set in a wide container and cool down. Purée to a smooth gel in a blender and pass through a chinoise.
  3. Seal 30 edible mixed colour rose petals in a sous-vide bag with 100 millilitres pickling stock and compress with moderate pressure. Set aside until required.
  4. Choose 30 large raspberries. Use your hands to break off 50 gram chunks of Carles Roquefort.
  5. To serve, spoon some guava gel into the middle of each plate and top with one piece of cheese. Garnish with a few pickled rose petals, a few fresh raspberries then two slices of candied beetroot per serve. Finish by crushing some freeze-dried raspberries around the plate.
Tags:
Marque
Mark
Best
Pei
Modern
restaurant
chef
high
end
fine
dining
challenging
complex
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