MAISON DE KENNEDY

Beetroot Mille-Feuille with Goat Cheese Cream & Orange Blossom Gel

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — ~1.5 hrs · Serves 4

Ingredients

• Beets
• 2 medium Red Beets
• 2 medium Golden Beets
• Salt & Olive Oil
• Goat Cheese Cream
• 100 g Soft Fresh Goat Cheese
• 2 tbsp Crème Fraîche or Heavy Cream
• 1 tsp Lemon Zest
• Salt & White Pepper
• Orange Blossom Gel
• 100 ml Fresh Orange Juice
• 1 tsp Orange Blossom Water
• ½ tsp Agar-Agar Powder
• 1 tsp Honey (optional)
• Garnish
• Microgreens — red amaranth or beet shoots
• Edible Flower Petals
• Beetroot Chips or Cubes (optional)
• Olive Oil — for finishing

Method

1. Prepare the beets: Boil or roast red and golden beets separately until tender — about 45–60 minutes depending on size. Once cool enough to handle, peel and slice into thin rounds using a mandoline. Brush lightly with olive oil and sprinkle with salt.
2. Make the goat cheese cream: Blend goat cheese, crème fraîche, lemon zest, salt, and a pinch of white pepper until silky smooth — it should hold its shape when piped. Transfer to a piping bag and chill for at least 15 minutes.
3. Make the orange blossom gel: Bring orange juice and orange blossom water to a gentle boil. Whisk in the agar-agar and simmer for 1 minute. Pour into a shallow dish and refrigerate for 30 minutes until set. Blend until smooth and glossy.
4. Assemble the mille-feuille: Start with a golden beet slice as the base. Pipe small dollops of goat cheese cream, then add a red beet slice. Repeat, alternating colours, until you have 4–6 layers. Finish with a colourful beet slice on top. Neaten edges with an offset spatula.
5. Plate & garnish: Place each stack on a plate. Dot orange blossom gel around it, scatter microgreens and edible petals. Drizzle with olive oil or dust with beetroot powder for a restaurant-style finish.

Notes

• Untested: Give it a go and update the rating.
• Keep colours separate: Always cook and store red and golden beets apart — the red will bleed into the golden otherwise.
• Serve chilled or room temp: Both work well for the best contrast of flavours and textures.
• Mandoline is essential: Even, thin slices make or break the presentation.

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