Beet nougat with the nuggets of Bleu de Causses

Method

1. 1

   In a bowl of cold water, soften 4 leaves of gelatin.

2. 2

   Put the vinegar in a small saucepan.

3. 3

   Add the softened gelatin leaves and mix to melt. Pour the mixture into a mould previously lined with film paper and place in a cool place.

4. 4

   In a bowl, soften the remaining 8 gelatin leaves. In a blender, mix the beets and add drained gelatin and nut oil.

5. 5

   Season with salt, pepper and add the crushed walnut kernels and the Blue cut into cubes. Pour this mixture over balsamic jelly and place in the refrigerator for 3 hours.

Nutrition

calories

185 kcal

fatContent

13 g

fiberContent

2 g

sugarContent

8 g

sodiumContent

420 mg

proteinContent

8 g

cholesterolContent

25 mg

carbohydrateContent

12 g

saturatedFatContent

5 g

unsaturatedFatContent

8 g

Indicative values from the source, for the original recipe.

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