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Beet Sphere with Olive Oil and Goat Cheese
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| 20 grams | Goat Cheese |
| 6 | Beets |
| 75 g | Balsamic Vinegar |
| 4 g | Salt |
| 7.5 g | Calcium Lactate Gluconate |
| 1.9 g | Xanthan Gum |
| 1 g | Rosmary Spigs, just the needle tips |
| 10 g | Olive Oil |
Prepare alignate bath (sphere magic spherification bath).
Place goat cheese in freezer until very firm.
Juice beets, and strain through a fine sieve. Weigh 300 g beet juice. Add balsamic vinegar and salt to season. Blend Calcium Lactate Gluconate and Xanthan Gum into beet mixture. Let stand, allowing time for any trapped air bubbles to rise to the surface and pop. Transer mixture to the sauce gun. Put into the 30mm mold (not quite to the surface). Cover with plastic wrap & freeze.
In a pot over low heat (or in SV), warm alginate bath to about 122 °F / 50 °C. Line up two rinsing baths of distilled water, and a holding bath of olive oil. Set out a perforated spoon and a paper towel for wiping the spoon clean.
One at a time, pop frozen beets out of mold. Place into the alginate bath being kept warm on the stove. Using a perforated spoon, stir gently for 30 seconds. Stir the bath without touching the sphere. Transfer sphere to the first rinsing bath, and gently stir. Transfer sphere to the second rinsing bath, and gently stir. Dab the bottom of the perforated spoon with the towel, as excess water will dilute the holding bath. Transfer sphere to the holding bath. Repeat with remaining beet mixture. The beet spheres can be held in the olive oil for quite a long time.
To serve, chill the serving spoon (a chinese soup spoon) and shave goat cheese on mandoline. Very finely slice the rosemary sprigs. Add rosemary, a good finishing olive oil, and shaved goat cheese.
Serve immediately.
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