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Brioche with red beet, apple-celery chutney and Reypenaer XO mousse — image

Brioche with red beet, apple-celery chutney and Reypenaer XO mousse

Crispy brioche with fresh apple-celery chutney, red beet and airy Reypenaer XO mousse.

Ingredients

Round brioche toast

Cooked beetroot

1kgShallot
1units.eetlepelRas el hanout
1kgCelery
1kgfennel
1units.eetlepelGround ginger
1kgApple
250gMustard
250gHoney
100gSalt
200gGinger syrup
300gsushi vinegar
500gChardonnay vinegar

600gReypenaer XO, grated
30gWhite wine
1lWhole milk
8gKappa
10gSalt
1.5lCream 35%

Salt
Whole lovage, dried
Leek oil
Scarlet cress

Preparation

  1. Cut the brioche into slices about 5 mm thick.
  2. Cut out rounds of 4 cm.
  3. Toast the rounds until golden brown.

  1. Use a mandoline to slice the red beet into slices about 1 mm thick.
  2. Cut out rounds of 4 cm.

  1. Finely chop the shallots and cut the celery, apples and fennel into 5 mm brunoise.
  2. Sauté the vegetables in olive oil.
  3. Add the spices and sauté briefly.
  4. Deglaze with sherry and reduce by half.
  5. Add the remaining ingredients.
  6. Let simmer gently for another 15 minutes and season to taste.

  1. Bring the milk to a boil together with the kappa.
  2. Blend until smooth in the Thermomix with the grated cheese, white wine, and salt.
  3. Pour onto a tray and let set in the refrigerator.
  4. Blend the mixture again until completely smooth.
  5. Whip the cream until it has the consistency of yogurt.
  6. Fold the whipped cream in portions into the cheese cream to create a light mousse.
  7. Season further with salt if desired.

  1. Grind the dried lovage finely with salt.
  2. Spread the chutney on the brioche.
  3. Drizzle the beetroot rounds with a little leek oil and place them on the chutney.
  4. Pipe a nice dollop of cheese mousse onto the beetroot.
  5. Garnish with scarlet cress and lovage salt.