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.
![cheese](/upload/resize_cache/iblock/2f6/673_480_1c82eeed9a8bc26474052bb7ce100fd7b/milfey_718.jpg)
![сыр](/upload/resize_cache/editor/f76/718_512_1c82eeed9a8bc26474052bb7ce100fd7b/718e6f.jpg)
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
![сыр](/upload/resize_cache/editor/019/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/1_290df2.jpg)
Wash out the beetroot. Coat it in foil, add honey and herbs to your taste. Bake until readiness.
Step 2
![сыр](/upload/resize_cache/editor/340/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/2_448a80.jpg)
Peel the beetroot when it’s ready.
Step 3
![сыр](/upload/resize_cache/editor/668/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/3_77847e.jpg)
Slice the beetroot (each slice should be 5 mm wide).
Step 4
![сыр](/upload/resize_cache/editor/b88/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/4_539c3f.jpg)
Place cream cheese in a bowl. Add truffle oil, mix up.
Step 5
![сыр](/upload/resize_cache/editor/eee/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/5_224f96.jpg)
Add pine nuts to the mass that you have.
Step 6
![сыр](/upload/resize_cache/editor/9bf/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/6_21563c.jpg)
Place the truffle & cheese mass in a pastry bag.
Step 7
![сыр](/upload/resize_cache/editor/806/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/7_53684b.jpg)
Using the pastry bag, top slices of beetroot with truffle & nut mass.
Step 8
![сыр](/upload/resize_cache/editor/1fe/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/8_497f4.jpg)
Sprinkle the beetroot mille-feuille with peanut oil.
Step 9
![сыр](/upload/resize_cache/editor/c58/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/9_348967.jpg)
Dress the mille-feuille with caramelized hazelnuts cores.
Step 10
![сыр](/upload/resize_cache/editor/cc5/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/10_2943bd.jpg)
Peel the pomegranate and dress the mille-feuille with pomegranate seeds.
Step 11
![сыр](/upload/resize_cache/editor/cb4/728_544_1c82eeed9a8bc26474052bb7ce100fd7b/293373.jpg)
Bon appetite!
Bon appetite!
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