The talented, energetic and charming Chef of the DoZari restaurant Igor Denisenkov, the winner of the show “Time to have dinner” on ORT channel, demonstrated to us how to cook a cold starter from the ...
Beetroot mille-feuille with cream cheese, pomegranate and pine nuts from DoZari Restaurant
The talented, energetic and charming Chef of the DoZari restaurant Igor Denisenkov, the winner of the show “Time to have dinner” on ORT channel, demonstrated to us how to cook a cold starter from the new ‘anti-sanction’ menu. This simple but interesting and piquant dish is based on the product familiar to all of us since childhood – baked beetroot. As a result, we get very tasty and healthy mille-feuille and enjoy bright presentation.
Ingredients (for 1 portion):
- Baked beetroot, 60 g.
- Cream cheese, 60 g.
- Pomegranate seeds, 10 g.
- Pine nuts, 5 g.
- Hazelnuts, 5 g.
- Truffle oil, 2 g.
- Peanut oil, 2 g.
- Physalis berry for dressing.
Step 1
Wash out the beetroot. Coat it in foil, add honey and herbs to your taste. Bake until readiness.
Step 2
Peel the beetroot when it’s ready.
Step 3
Slice the beetroot (each slice should be 5 mm wide).
Step 4
Place cream cheese in a bowl. Add truffle oil, mix up.
Step 5
Add pine nuts to the mass that you have.
Step 6
Place the truffle & cheese mass in a pastry bag.
Step 7
Using the pastry bag, top slices of beetroot with truffle & nut mass.
Step 8
Sprinkle the beetroot mille-feuille with peanut oil.
Step 9
Dress the mille-feuille with caramelized hazelnuts cores.
Step 10
Peel the pomegranate and dress the mille-feuille with pomegranate seeds.
Step 11
Bon appetite!
Bon appetite!
No one's writing, you can be the first
ON TOP