Ingredients for the goat’s cheese and juniper cake
- 3 dl cream
- 120 g goat’s cream cheese, crumbled
- 5 juniper berries
- 5 black peppercorns
- Salt
- 3 eggs, whisked
- 1 tbsp freshly grated Pecorino cheese
Preparing the goat’s cheese and juniper cake
Bring the cream, juniper berries and pepper to the boil, remove from the heat, melt the cheese in the mixture and season to taste. Add the eggs, then strain. Pour into silicon moulds, sprinkle with the Pecorino cheese and poach in a double boiler on the Hot Air setting at 200 °C for 20 minutes. Remove from the moulds and leave to cool down slightly.
Ingredients for the pickled red cabbage
- 5 dl red wine vinegar
- 3.5 dl water
- 200 g brown sugar
- 30 g salt
- 2 pcs star anise
- 2 cm sliced ginger
- ½ tsp coriander grains
- ½ tsp of black peppercorns
- 1 tsp juniper berries
Preparing the pickled red cabbage
Bring all the ingredients for the marinade to the boil, leave for 30 minutes to infuse then strain. Pour hot over the red cabbage and leave to marinate in the fridge overnight.
Ingredients for the red cabbage foam
- 500 g red cabbage, very finely chopped
- ½ head of red cabbage, juiced
- 1 tbsp gin
- 1 pinch of salt
- 1 pinch of lecithin
Preparing the red cabbage foam
Shake all the ingredients together until the mixture has turned into a foam.
Ingredients for the vitelotte crème
- 300 g celery, peeled and diced
- 1 dl milk
- 5 juniper berries
- Salt
- 70 g crème fraîche
- 150 g blue vitelotte potatoes, cooked in their skins
- 30 g cassis purée
Preparing the vitelotte crème
Boil celery in salt water until tender. Boil up milk with juniper berries, add salt and let simmer. Strain it and puree with the steamed celery and the peeled potatoes until very smooth. Add crème fraîche and cassis purée, season to taste and fill into a piping bag.
Serving
Turn out the picked red cabbage onto a plate, position the vitelotte crème and the goat’s cheese and juniper cake on the plate and finish with the red cabbage foam. You can also garnish the dish with blue flowers. Cooking level for the goat’s cheese and juniper cake
After pre-heating
20 minutes | Hot Air 200 °C