The combination of roasted baby beets, ginger bread soil and goats cheese foam makes this cannelloni recipe from the Beech Hill Hotel & Spa team far different to the traditional!
500g cooked beetroot
4 gelatine leaves
300g goat’s cheese
75g soft cheese
Gingerbread biscuits for the soil
Bunch of roasted baby beets
50ml of double cream
50ml of semi skimmed milk
50g of goats cheese for the foam
Edible flowers for garnish (optional)
Puree beetroots and soaked gelatine with 100 ml of boiling water and spread evenly on silicon non stick matt and chill until set.
Mix goats and soft cheese together in food processor for a smooth paste and place in piping bag, cut beetroot jelly in long strips, pipe cheese and fold gently.
Place over crushed biscuits and garnish with flowers and baby beets.
Bring cream and milk to boil, add cheese and blitz it with hand blender.
Scoop foam with table spoon and pour over cannelloni.