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).