Ingredients

For 4 people

2 plates of frozen Beef Carpaccio
4 cooked peeled beetroot
20cl balsamic vinegar
50g sugar
A few raspberries
20cl fromage blanc
100g feta cheese
Unrefined salt and freshly milled pepper

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Recipe

Preparation the day before:

Reduce the balsamic vinegar with the sugar and half the raspberries. Simmer until a slightly syrupy consistency is obtained.
Cool.

Preparation:

Defrost the plates of Beef Carpaccio at least 15 minutes before using.

Just before serving:

Roughly break up the feta cheese.
Add the reduced vinegar mixture to the remaining raspberries.
Season.
Mix the fromage blanc with two-thirds of the reduced vinegar mixture (prepared the day before) and divide between the verrines.
Finely slice the cooked beetroot, ideally using a mandoline.
Divide the Beef Carpaccio and beetroot between the verrines.

Voir nos vidéos

Make a sweet and sour sauce with raspberry balsamic vinegar then lightly dress beetroot and ewe’s milk cheese. Finish by finely slicing the raw beef for this glass of super-freshness.

Hubert - culinary advisor Routhiau Group