Beetroot bavarois with anchovy and rocket salad


Ingredients 17
Servings 8
Time

Ingredients

  • 3
    spring onions, sliced
  • 65
    ml
    red wine vinegar
  • 6
    peppercorns
  • 1
    sprig lemon thyme
  • 300
    g
    beetroot, cooked
  • 20
    ml
    gelatine powder
  • 500
    ml
    cream
  • 4
    drops tabasco sauce (or more to taste)
  • salt to taste
  • SALAD
  • 4
    bunches rocket, washed
  • 60
    g
    capers
  • 50
    g
    can anchovy fillets, drained
  • 1
    large clove garlic, crushed
  • 100
    ml
    olive oil
  • 30
    ml
    balsamic vinegar
  • milled pepper
 

Method

 
Cook onions, vinegar, peppercorns and thyme in a small saucepan, uncovered, over low heat until about 15 ml (1 tbsp) liquid remains. Strain. Purée beetroot and onion mixture and set aside. Dissolve gelatine in a little hot water and set aside. Stir cream into puréed beetroot, then stir in gelatine. Stir in tabasco sauce and season with salt. Spoon mixture into oiled individual 125 ml (1/2 cup) moulds. Refrigerate until set. SALAD: Pile rocket leaves in a bowl, add capers and anchovies. Whisk remaining ingredients and pour over salad. Toss gently. Dip each mould into hot water and turn out bavarois onto chilled plates. Serve with salad.
 

Read more on: dairy
 

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