Beet nougat with the nuggets of Bleu de Causses

Ingredients

For 4 servings

• •300 g 300 g Cooked beets
• •200 g 200 g Causses blue
• •10 cl 10 cl Balsamic vinegar
• •12 12 Gelatin leaves
• •30 g 30 g Walnut kernels
• •10 cl 10 cl Nut oil

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.