February 14, 2012
This dish can be used either as a first course on a larger scale or used as a canape on a tinier scale. When prepared as a canape, the final dish is no larger than half of my thumb.
1 bunch fresh basil, divided
2 sheets gelatin
Cold water
2 mangoes, peeled, diced and pureed, separated
5 baby beets, roasted
1 log goat cheese
Peanut oil for frying
Olive oil
Baby rocket
Chiffonade half the basil, soak the gelatin sheets in cold water and heat one portion of the mango puree in a saucepan over medium heat.
Remove the gelatin sheets and combine with the mango pulp. Stir in basil chiffonade. Pour into tiny mold for a gelee and refrigerate.
Roast the baby beets until brown. When cool, remove skins and slice into rounds of equal thickness and season with salt and pepper.
Slice the goat cheese into rounds and season with salt and pepper.
On a plate, place one baby beet, topped with one goat cheese round, followed by another baby beet. When finished, the stack should consist of 2 goat cheese rounds, and 3 thinly sliced beet slices.
Fry up a basil leaf for each plate.
Using the remaining mango pulp, drizzle around the beet goat cheese stack on a plate. Arrange some baby rocket scattered, and place a gelee of mango basil oil beside it.
Serve
To read Chef Mary Beth's In the Galley column, click here.
About the Author
