Goat cheese ball with mango and raspberry jelly, apple mash

Name: Goat cheese ball with mango and raspberry jelly, apple mash
Ingredients: 8 g Kappa jelly; Apple mash; Smoked beets; Mango puree; Raspberry puree; Savory mini tartelettes; Soft goat cheese

Freshly sweet and creamy, served in a crispy tartlet shell.

Ingredients

8gKappa jelly

Apple mash

Smoked beets

Mango puree

Raspberry puree

Savory mini tartelettes

Soft goat cheese

Preparation

Roll small balls from the goat cheese. Insert cocktail sticks and briefly freeze the balls.
Mix the mango and raspberry purees separately with a little honey and water until the mixture is slightly thinner than yogurt.
Measure 500 ml of each puree and add 4 grams of kappa to each preparation.
Mix well and heat while stirring to at least 80°C. Let cool, but keep it liquid (about 40°C).
Dip the frozen goat cheese balls into the warm mango or raspberry jelly to create a thin layer.
Let the balls thaw before serving.
Finely chop the smoked beets.
Pipe a small amount of apple mash into the tartelettes.
Spoon some of the beets on top.
Finally, place a goat cheese ball on each tartelette and garnish with cress.