Goat Cheese Custard with Beet Salad

Name: Goat Cheese Custard with Beet Salad
Ingredients: 490 g (2 cups and 1 Tbsp) heavy cream; 7½ silver gelatin sheets (or 15 g powdered gelatin, as directed on package); 7½ silver gelatin sheets (or 15 g powdered gelatin, as directed on package); 672 g (24 ounces) fresh goat cheese; 4 beets, 2 red and 2 yellow, washed; 4 beets, 2 red and 2 yellow, washed; 4 beets, 2 red and 2 yellow, washed; 56 g (4 Tbsp) extra virgin olive oil; Kosher salt and freshly ground black pepper, to taste; Kosher salt and freshly ground black pepper, to taste; 28 g (1 Tbsp and 2½ tsp) red wine vinegar; 28 g (2 Tbsp) fresh orange juice; 224 g (¾ cup and 1½ Tbsp) balsamic vinegar; 84 g (¼ cup) honey; 28 g (2 Tbsp) brown sugar; 392 g (3 cups and 1 Tbsp) pistachio nuts; 112 g (½ cup) granulated sugar; 15 g (1 Tbsp) unsalted butter, softened

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Goat Cheese Custard

490 g (2 cups and 1 Tbsp) heavy cream
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Starter
Low carb

Method

Goat Cheese Custard

Soak gelatin in ice water until softened; squeeze out excess water and set aside. Gently heat the cream and sugar over low heat, add gelatin and stir to dissolve. Transfer to a medium bowl, add goat cheese and whisk until well blended. Line a half sheet pan with plastic wrap, add goat cheese mixture and refrigerate for at least 6 hours.