Roasted Red, Yellow & Chioggia Beets, Saffron Goat Cheese Custard, Beet Juice, Mint, Verbena, Fennel & Saffron Flowers
I made the custard by slowly heating goat cheese, goat milk, saffron threads and lemon verbena in a sauce pan. In a metal bowl I whipped an egg yolk with some sugar and salt. I slowly began adding the liquid to the egg, tempering it so the egg didn't cook. Once the custard thickened up I poured it into a large ramekin and chilled it through before spooning it onto the plate.
I roasted the beets, covered in a 350 degree oven for about an hour until a knife passed easily through. I chilled them and peeled them before punching out little rounds. I used the juice leftover from roasting, mixed with a little olive oil, as the sauce.
And as you can see I garnished with fennel fronds, saffron crocus petals, mint and lemon verbena.
Pastured Goat Cheese - Cranberry Creek Farm
Organic Beets - Weaver's Way
Organic Saffron and Fennel - Culton Organics
Organic Mint & Verbena - My Garden
Organic Baby Fennel Fronds - Culton Organics
Organic Mint and Lemon Verbena - My Garden