This colourful plate is a light and flavourful way to start a meal and it looks great presentation wise, especially with the edible flowers.
To make the goats cheese, mix together the yoghurt with 1 tsp of salt. Line a sieve with 2 layers of muslin or clean j-cloths, placing the sieve over a medium bowl. Pour the mixture into the lined sieve and lightly cover with cling film. Leave in the fridge for 2-3 days.
For the crisps, preheat the Miele oven to Fan Plus 150°C. To make the ginger cake, cream the butter, dark brown sugar and vanilla bean paste together using an electric hand whisk. Gradually whisk in the eggs.
Gently fold in the flour, ground ginger and mixed spice, followed by the yoghurt. Transfer the cake mixture to the lined 23 x 23cm square cake tin. Bake on Fan plus 150°C for 40-45 minutes. Once baked, remove from the oven and pierce the cake using a cocktail stick. Brush with 2 tablespoons of stem ginger syrup. Allow to cool.
When the cake is completely cold, slice very thinly into long strips. Place a silicone mat on a baking tray and lay out the cake on the mat. Transfer to the Miele warming drawer, with the food setting on the highest temperature square (85°C) for 4 hours.
Place the golden, candied and purple beetroot onto perforated steam trays keeping them separated according to their colours. Put the trays into the Miele Steam Oven at 100°C for 30-40 minutes.
Once cooked, peel off the skin and leave to one side.
For the puréed beetroot, place the cooked purple beetroot into a small food processor, along with the apple, white balsamic vinegar, honey, salt and pepper. Blitz until very smooth. Add a little apple juice if the mixture needs to be let down. Transfer to a squeezy bottle.
For the pickled beetroot, thinly slice the golden beetroot and place into a solid steam container, along with the shallot, cider vinegar, caster sugar, fennel seeds and salt. Place into the Miele Steam Oven and cook at 100°C for 2 minutes. Remove from the steam oven and set aside for 30 minutes – 1 hour to allow the flavours to develop.
For the candied beetroot, thinly slice and season well.
To assemble the dish, arrange the sliced candied beetroot, pickled golden beetroot, and shallot rings onto large plates.
Mix in ½ tsp of freshly ground black pepper into the set goats cheese and quenelle the goats cheese on top of the beetroot. Dot the puréed beetroot around the plate. Finish with edible flower petals, bronze fennel, dill, apple match sticks and gingerbread crisps.
Recipes created by Miele - Precision. Passion. Perfection.