30 minutes
35 minutes
appetizer
1 package (150 g / 5 oz) Boursin Cranberry & Pepper cheese
6 medium golden or chioggia beets, cooked and peeled
Arugula (or other) shoots, to garnish
Pecan caramel
250 ml (1 cup) sugar
60 ml (1/4 cup) water
125 ml (1/2 cup) toasted pecans
Prepare the caramel. Pour the sugar and water into a saucepan. Bring to a boil and allow the caramel to cook until golden. Pour onto a baking tray lined with parchment paper and sprinkle with toasted pecans. Let cool.
Meanwhile, place the cheese in the centre of a piece of plastic wrap. Wrap it tightly and roll the cheese to create a cylinder in the same diameter of the pastry cutter of your choice (suggestion: 4 cm / 1 ½ in). Fold the ends of the plastic wrap over the cylinder and place in freezer for 1 hour (this will make it easier to slice).
Using a mandolin or knife, cut the beets into 0.5 cm (1/4 in) slices and shape them with the pastry cutter. Put aside.
With a Robot Coupe or food processor, grind up the pecan caramel into a rough powder. Set aside.
Slice the cheese cylinder into pieces the same thickness as the beets.
Build the macaroons by alternating one slice of beet, then one slice of cheese, and a final slice of beet. Make a small slice on one side of each macaroon to allow them to stand vertically. Dip one side of each layer in the caramel, and garnish with arugula shoots.
Prepare the caramel. Pour the sugar and water into a saucepan. Bring to a boil and allow the caramel to cook until golden. Pour onto a baking tray lined with parchment paper and sprinkle with toasted pecans. Let cool.
Meanwhile, place the cheese in the centre of a piece of plastic wrap. Wrap it tightly and roll the cheese to create a cylinder in the same diameter of the pastry cutter of your choice (suggestion: 4 cm / 1 ½ in). Fold the ends of the plastic wrap over the cylinder and place in freezer for 1 hour (this will make it easier to slice).
Using a mandolin or knife, cut the beets into 0.5 cm (1/4 in) slices and shape them with the pastry cutter. Put aside.
With a Robot Coupe or food processor, grind up the pecan caramel into a rough powder. Set aside.
Slice the cheese cylinder into pieces the same thickness as the beets.
Build the macaroons by alternating one slice of beet, then one slice of cheese, and a final slice of beet. Make a small slice on one side of each macaroon to allow them to stand vertically. Dip one side of each layer in the caramel, and garnish with arugula shoots.