Geremezi “brûlée” with beetroots and hazelnut pesto

Geremezi “brûlée” with beetroots and hazelnut pesto

SERVES 4 90 minutes
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INGREDIENTS

For the dish

  • 240 gr. geremezi “brûlée”
  • 400 gr. beetroots
  • 120 gr. beetroot vinaigrette
  • 80 gr. hazelnut pesto
  • 120 gr. beetroot biscuit
  • 8 gr. basil leaves
  • 20 gr. white balsamic vinegar foam

For the geremezi

  • 240 gr. geremezi
  • 10 gr. sugar

For the hazelnut pesto

  • 150 gr. hazelnut, roasted
  • 5 gr. garlic cloves
  • 125 gr. olive oil
  • Salt
  • 15 gr. white balsamic vinegar

For the beetroots

  • 400 gr. boiled beetroots, cut in four
  • 40 gr. olive oil
  • 10 gr. salt
  • 4 gr. fennel seeds

For the beetroot vinaigrette

  • 100 gr. beetroot, boiled
  • 50 gr. water
  • 70 gr. onion, finely chopped
  • 25 gr. olive oil
  • 5 gr. red wine vinegar
  • Salt

For the beetroot biscuit

  • 200 gr. beetroot
  • 200 gr. flour
  • 4 gr. salt
  • 1 gr. baking soda
  • 2 gr. sugar
  • 120 gr. butter

For the balsamic vinegar foam

  • 125 gr. white vinegar
  • 130 gr. water
  • 40 gr. sugar
  • 5 gr. soy lecithin

DIRECTIONS

For the dish

Place beetroots, cheese and biscuit on the plate. Pour the vinaigrette and hazelnut pesto over the beetroots. Finish with the basil leaves and foam.

For the geremezi

Beat cheese in the food processor until soft. Place in a 1.5 cm. diameter metallic cylinder, 1.5 cm. in diameter and about 6 cm. long, and place in the fridge to set. Remove from mould and sprinkle with sugar. Burn sugar with a flame torch.

For the hazelnut pesto

Place all ingredients in a blender and mix.

For the beetroots

Mix beetroots with remaining ingredients and marinate for 30 minutes.

For the beetroot vinaigrette

Place all ingredients except the olive oil in a blender and combine. Season with salt. Continue to blend and add olive oil in a slow and steady flow.

For the beetroot biscuit

Place all ingredients in a food chopped and grind. Place dough evenly on a baking dish lined with parchment paper and bake in the over for 20 minutes at 140°C. When the “biscuit” cools, grind in a food chopper.

For the balsamic vinegar foam

Heat the vinegar, sugar and water in a small pot until the sugar melts. Remove from heat and add the lecithin. Mix in a blender to create a foam.

For the dish

  • 240 gr. geremezi “brûlée”
  • 400 gr. beetroots
  • 120 gr. beetroot vinaigrette
  • 80 gr. hazelnut pesto
  • 120 gr. beetroot biscuit
  • 8 gr. basil leaves
  • 20 gr. white balsamic vinegar foam

For the geremezi

  • 240 gr. geremezi
  • 10 gr. sugar

For the hazelnut pesto

  • 150 gr. hazelnut, roasted
  • 5 gr. garlic cloves
  • 125 gr. olive oil
  • Salt
  • 15 gr. white balsamic vinegar

For the beetroots

  • 400 gr. boiled beetroots, cut in four
  • 40 gr. olive oil
  • 10 gr. salt
  • 4 gr. fennel seeds

For the beetroot vinaigrette

  • 100 gr. beetroot, boiled
  • 50 gr. water
  • 70 gr. onion, finely chopped
  • 25 gr. olive oil
  • 5 gr. red wine vinegar
  • Salt

For the beetroot biscuit

  • 200 gr. beetroot
  • 200 gr. flour
  • 4 gr. salt
  • 1 gr. baking soda
  • 2 gr. sugar
  • 120 gr. butter

For the balsamic vinegar foam

  • 125 gr. white vinegar
  • 130 gr. water
  • 40 gr. sugar
  • 5 gr. soy lecithin

For the dish

Place beetroots, cheese and biscuit on the plate. Pour the vinaigrette and hazelnut pesto over the beetroots. Finish with the basil leaves and foam.

For the geremezi

Beat cheese in the food processor until soft. Place in a 1.5 cm. diameter metallic cylinder, 1.5 cm. in diameter and about 6 cm. long, and place in the fridge to set. Remove from mould and sprinkle with sugar. Burn sugar with a flame torch.

For the hazelnut pesto

Place all ingredients in a blender and mix.

For the beetroots

Mix beetroots with remaining ingredients and marinate for 30 minutes.

For the beetroot vinaigrette

Place all ingredients except the olive oil in a blender and combine. Season with salt. Continue to blend and add olive oil in a slow and steady flow.

For the beetroot biscuit

Place all ingredients in a food chopped and grind. Place dough evenly on a baking dish lined with parchment paper and bake in the over for 20 minutes at 140°C. When the “biscuit” cools, grind in a food chopper.

For the balsamic vinegar foam

Heat the vinegar, sugar and water in a small pot until the sugar melts. Remove from heat and add the lecithin. Mix in a blender to create a foam.

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@Yiannis Lucacos

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