Beetroot goat-cheese foam

Serves 2 – 20 min preparation.

  • Mix 300g of cooked beetroot, 100g of fresh goat cheese and the 20cl of water.
  • Pass the mixture through a thin sieve.
  • In a saucepan, pour 250ml of the mixture and add 2g of agargel. 
  • Heat to the boil and allow boiling for 1 min. 
  • Transfer the preparation to the siphon and allow to rest for 5 min.
  • Inject a charger of gas into it.
  • Serve the beetroot-goat-cheese foam still hot in verrines (heat-proof dessert glasses).
  • 300g cooked beetroot
  • 100g fresh goat cheese
  • 20cl water 
  • 2g agargel