For a creative brunch, why not revisit the classic goat cheese toast by adding a touch of beetroot sorbet? The sweetness of the beetroot and the slightly tangy taste of the goat cheese complement each other perfectly. This unique combination brings freshness and color to your plate, for a brunch that will amaze your guests.
The Beet Sorbet Recipe
This beet sorbet is very simple and can be prepared without dairy products. It adds a sweet, earthy note that’s ideal for pairing with savory dishes, including fresh goat cheese toast.
Ingredients :
- 3 beets, cooked and peeled
- 2 tablespoons of maple syrup or honey (adjust to taste)
- 1 teaspoon lemon juice (to balance the sweetness of the beets)
- About 100 ml of cold water (adjust according to consistency)
Preparation :
- In a blender, mix the beets with the maple syrup (or honey), lemon juice, and water. Adjust the quantity of water until you obtain a smooth and slightly fluid texture, which will allow the sorbet to take on an ideal consistency.
- Pour the mixture into the Ninja Creami container, making sure not to exceed the MAX FILL . Cover and place in the freezer for 24 hours .
- Once frozen, insert the container into the Ninja Creami and start the Sorbet to obtain a perfectly smooth and refreshing texture.
- If the sorbet seems a little too stiff, use the Respin to make it smoother, adding a small splash of water if necessary.
Assembly: Goat Cheese Toast and Beet Sorbet
To create this original toast, start by toasting slices of country bread, then generously spread fresh goat's cheese on top. Then place a scoop of beetroot sorbet on top. To top it all off, add a few rocket leaves and a pinch of crushed walnuts.
This sweet and savory duo is perfect for a brunch that combines freshness and originality. Beet sorbet, slightly sweet and tangy, balances the creamy taste of goat cheese and adds a touch of color and refinement to your brunch. Try it to surprise and delight your guests!
