Ingredients
The following ingredients have 6 Servings
- 1 small shallot, peeled and minced
- 1 green apple, peeled, cored, sliced, diced
- 7 oz cooked beetroot
- 1/2 lemon (juice)
- Salt & pepper
- 7 oz whipped cream
- Salt & pepper
- fresh goat cheese
- Pistachio (optional)
Instruction
- For the gazpacho: peel and mince the shallot. Press half of a a lemon. Mix all the ingredients for the gazpacho in a blender, adding a little bit of water to keep the texture smooth but no too liquid either. Season with salt and pepper and mix one more time.
- Divide evenly in 6 verrines or small glass jars that you fullfill each until two thirds.
- For the goat cheese cream: whisk the whipped cream until you get a firm consistency.
- Gently soften the fresh goat cheese with a rubber spatula. Season the cheese with salt and peppar.
- Fold in 1 tablespoon of whipped cream into the fresh goat cheese. Then fold all the goat cheese into the whipped cream, stirring with a rubber spatula until no lumps remain. Season with salt.
- Transfer the goat cheese cream into a piping bag, and top each verrine with the cream. Decorate with some crushed pistachios (optional).
