Serves: 4
Apple “ravioli” filled with camembert
2 apples
1/2 camembert
1 lemon
butter
Glazed baby beets
4 baby beet (beetroot)
sugar
10 g butter
salt
Beet coulis
1 cooked beet (beetroot)
walnut oil
salt, pepper
Salad with walnut oil
100 g rocket (arugula)
100 g young spinach leaves
1 packet micro salad ruccola cress
1 packet micro salad Shiso® Purple
1/2 bunch chervil
walnut oil
salt, pepper
Decoration
walnut halves
1 packet micro salad Anise Blossom
1 packet micro salad Purple Delight®
Peel the apples and finely slice using a mandolin, coat with lemon juice then cut using a pastry cutter (you will need at least 24 disks). Fry gently in butter until lightly colored. Cut the camembert into cubes. Place a cube of camembert between two apple slices and press gently to seal and form “ravioli”. Transfer to a baking sheet; set aside.
Glazed baby beets: Place the baby beets in a small pan in a single layer. Pour in enough cold water so that the baby beets are two-thirds immersed. Add the sugar and butter and season with salt. Cover with a parchment paper lid and cook over low heat until all the water has evaporated and the sugar and butter mixture has begun to form syrup but not colored, roll the baby beets to coat evenly with glaze.
Beet coulis: Blend the beet; add walnut oil, season and strain through a china cap sieve. Set aside
Salad with walnut oil: In a bowl, combine the salad leaves and chervil. Season walnut oil with salt and pepper and set aside.
Pre-heat the oven to 160°C.
Just before serving, heat the apple “ravioli” filled with camembert in the oven for approximately 5 minutes.
To serve: Coat the salad leaves with the seasoned walnut oil. Place three apple “ravioli” filled with camembert on each plate with a little seasoned salad in between. Add dots of beet coulis. Decorate with walnuts, micro salad and glazed baby beets.