Heat full fat cream, fresh goat cheese, pepper and salt in a medium saucepan until cheese melts.
Pass through a sieve and fill in your cream whipper. Refrigerate at least two hours.
150 gr. of fresh goat cheese, 25 cl. of full fat cream, salt, pepper
Peel and slice shallots. Dice cooked beets. Peel, seed and dice apple. Put all ingredients in your electric blender. Add salt, pepper, water and apple juice. Blend until you get a homogeneous gazpacho. Sieve if needed.
350 gr. of cooked beets, 1 shallot, 1 apple, 25 cl. of water, 15 cl. of apple juice
Fill in your verrine with the beet gazpacho. Add the goat cheese cream on top and spread some chives to decorate.
2 teaspoons of finely chopped chives
To realize this recipe without cream whipper, mix the goat cheese with a spatula. Whip the full fat cream until you obtain a whipped cream. Add the goat cheese and some salt and pepper.
