Ingredients
250 Gr Whole Root Beetroot, 200 Gr Deveci Pears, 100 Gr Roqueforte, 100 Gr Cream, 2 Leaf Gelatin, 50 Gr Walnuts, 100 Gr Granulated Sugar, 100 Ml Water, 1 Lt Cooking Oil, 2 Gr Dijon Mustard, 1 Ml Truffle Oil, 15 Ml Olive Oil, 3 Ml Lemon Juice, 2 Ml White Wine Vinegar, 1 Gr Garlic, 1/20 Package Finely Chopped Chives, 3 Gr Salt, 1 Gr Whole Black Peppercorns.
Recipe Preparation
1. Wrap the root beetroot in aluminium foil and bake in an oven at 180 degrees for 45 minutes, peel and cut into tournée pieces when hot.
2. For the sauce, blend the dijon mustard, truffle oil, olive oil, lemon juice, vinegar, salt and black pepper in a blender and marinate the beetroot with this sauce.
3. Boil the walnuts in water and sugar until the water is completely absorbed and when the water is absorbed, throw them into the hot oil to get caramelised walnuts. Remove from the oil, drain and cool.
4. For the roqueforte mousse, blend the roqueforte cheese and half of the cream in a blender until smooth. Wet the gelatine leaves and add them into this mixture. Whisk the remaining cream in a mayonnaise pot until it becomes fluffy and gently fold it into the other mixture and spread it into a tub. Chill in the fridge.
5. When the roqueforte mousse has hardened, slice it with a heated knife and place on a plate. Arrange the beetroot, slice and arrange the pears and arrange the walnuts. Garnish with chives and serve.
