Recipe - Beetroot mousse, feta, peanut, sheeps sorrel
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.
1k Beetroot raw
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.
300g lemon juice
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
Chop the peanuts by hand very coarse and sauté in the butter until golden, and drain.
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.
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/