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Paul Foster

Recipe - Beetroot mousse, feta, peanut, sheeps sorrel

Posted on 04 Dec 2011 at 12:10

This is a recipe I have used for an amuse at Tuddenham, it is really clean and fresh and a great start to the meal. The sheeps sorrel is picked in our meadows and gives a nice acidity to the dish.

Beetroot mousse
1k Beetroot raw
150g cream
1 1/2 leaves gelatine

Peel and dice the beetroot, cook in water until tender then puree until smooth. Pass through a chinois and chill in the fridge. Semi whip the cream and reserve. Soak the gelatine in cold water then melt with two spoons of the Beetroot pass into the rest of the puree and fold in with the cream. Season to taste with salt. Keep in the fridge until needed.

Lemon puree
300g lemon juice
6g agar

Boil the juice with the agar and season with salt, place in the fridge to set firm. When set blitz in blender until silky smooth and it should hold it's own weight. Pass through a chinois and keep in a squeezy bottle till needed.

30g salted peanuts
20g butter

Chop the peanuts by hand very coarse and sauté in the butter until golden, and drain.

Frozen bread
Olive oil

Slice the toast as thin as paper, place on a tray drizzle with the olive oil, sprinkle on the thyme and season with sea salt. Bake at 180C until golden brown.

To finish
Sheeps sorrel
Feta cheese

To assemble
Quenelle the mousse onto a cold plate, squeeze small blobs of lemon puree across the mousse (tiny blobs spread over the mousse will ensure you have even balance through the dish, as it is very intense). Crumble the feta over the top and sprinkle the peanuts over the top finish with the sheeps sorrel and toast.

Photos courtesy of http://www.johnarandharablackwell.co.uk/



  • amuse

    marcus - April 19, 2012 at 14:28

    have got to try this recipe for myself it looks quality

  • Madalena

    Madalena - July 25, 2014 at 16:31

    You have shed a ray of sunnihse into the forum. Thanks!

  • Adriano

    Adriano - July 30, 2014 at 22:43

    AKAIK yo'vue got the answer in one!