Beet and Goat Cheese

This beet and goat cheese dish is inspired by some famous Spanish chefs (Roca and Adria) with some interesting techniques and surprises to entertain your diners. This dish has multiple components: Toasted walnut and cocoa soil, goat cheese sphere, goat cheese mousse, roasted beets and the sugar beet (a beet blown out of sugar).

As Billy would put it – “Beets by Royce”. In terms of the beets, the roasted beets were placed in 350˚F oven for about an hour or until tender, it is then marinated in orange juice and hibiscus syrup. And as for the blown beets, sugar was cooked and then blown using a sugar pump.

Toasted Walnut and Cocoa Soil

This recipe is pretty much the same as the one from El Celler de Roca with the exception of the food colouring (they used squid ink) and the addition of toasted walnuts.

1/2 cup toasted walnuts
100g egg whites
10g cocoa powder
2g black food colouring

1. Whip egg whites until soft peaks
2. Fold in cocoa powder
3. Add food colouring
4. Dehydrate until crisp
5. Blend until it resembles soil
6. Mix with toasted walnuts

Goat Cheese Mousse

40g honey
100g goat cheese
300g heavy cream
t.t salt

1. Whip heavy cream until soft peaks, and set aside
2. Heat goat cheese and honey until melted
3. Once the honey and goat cheese mixture cools, fold in whipped cream

Goat Cheese Spheres

In a sauce pan, equal amounts of goat cheese and heavy cream were heated until liquid. The liquid was then poured into a half sphere silicon mould and frozen until further used. Once it is frozen, the half spheres are placed in a sodium alginate solution for 20-30 minutes. It is then rinsed out in water, and sprinkled with pink salt. I have included a YouTube link for the reverse spherification process.


Just like in nature, the sugar beets come in varying sizes



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