Valentine's heart

Name: Valentine's heart
Ingredients: Pearl couscous; 1 units.items Shallot; Spring onion; Mayonnaise; Pepper; Salt; 1 units.items Heart-shaped cutter; 2 Beet juice; 2 g Agar+; 1 units.items Gelatin sheet; Salt; 1 units.items Heart-shaped cutter; 100 g Beet juice; 8 g Creamy gel; 15 g Sugar; Soft goat cheese; Red beet (diced brunoise); Mustard cress; Beech mushrooms; Crispy bacon

Couscous salad with beetroot and goat cheese in the shape of a heart.This dish consists of:

Ingredients

Pearl couscous

1units.itemsShallot

Spring onion

Mayonnaise

Pepper

Salt

1units.itemsHeart-shaped cutter

2Beet juice

2gAgar+

1units.itemsGelatin sheet

Salt

1units.itemsHeart-shaped cutter

100gBeet juice

8gCreamy gel

15gSugar

Soft goat cheese

Red beet (diced brunoise)

Mustard cress

Beech mushrooms

Crispy bacon

Preparation

Cook the pearl couscous as described on the package.
Season with the chopped shallot, spring onion, mayonnaise, and salt and pepper.
Fill the heart-shaped cutter and place on the plate.

Soak the gelatin sheet.
Bring the beet juice with the agar to a boil and season with a little salt.
Add the soaked gelatin sheet and stir well.
Pour it onto a flat tray and cut out with the heart-shaped cutter, the same size as used for the couscous.

Place all ingredients in a measuring jug.
Mix well using an immersion blender.
Pour into a piping bag or squeeze bottle.

Place the red beet jelly heart on the couscous heart.
Top with pieces of goat cheese, the red beet brunoise, a little mustard cress, and some sautéed beech mushrooms.
If desired, add some pieces of crispy bacon in between.
Finally, pipe some of the beet jelly in between.