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Beet sorbet on goat cheese

Beet sorbet on goat cheese

Beet sorbet on goat cheese

  • Chef: Andrea Golino
  • Difficulty: Easy
  • Time: 25 min of preparation, 30 min of cooking
  • Type of Cooking:Baked
  • Doses for: 5 people


  • 175 g goat cheese
  • 1 beetroot
  • Sunflower oil

For the sorbet:

  • 300 g of water
  • 300 g of sugar
  • 45 g of glucose
  • 5 g of salt
  • 250 g of boiled beet

For the crumble:

  • 40 g of hazelnut flour
  • 60 g of 00 flour
  • 60 g of butter
  • 60 g of Mascobado sugar
  • 3 g of salt


A fancy name for a slightly creative recipe, based on a beet sorbet on goat cheese. To enrich hazelnut crumble and beetroot chips, an alternation between sweet and savory. Let's start with the sorbet: dissolve sugar, glucose, water, and salt in a pan. Let it cool and whisk together with the boiled beets cut into pieces. We keep the mixture in the ice cream maker. For the hazelnut crumble: in a bowl mix flour, sugar, salt and diced soft butter. We work with our fingers, to obtain crumbs. We pour them on a baking tray covered with parchment paper. Bake at 170 degrees for 15 minutes and let cool. Finally the frying: slice the raw beetroot with the mandolin, dry it on a paper towel. We fry in hot oil quickly and drain. Pour about 30 g of slightly melted goat's cheese into holsters (30 seconds in the microwave). On the edge of the plate we put raspberries and pieces of crumble, we end with a sorbet ball and crispy chips. 

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