WITH PLUM JELLY + CHÈVRE
1 red beetroot
1 gold beetroot (if in season)
4 watermelon radishes
4 blood plums
2 gelatine leaves
2 tsp brown sugar
Good quality goats cheese
Stick of fresh horseradish
Baby herbs (chervil is a great substitute)
Zest of one orange
1 piece of fresh horseradish
To make the plum jelly soak the gelatine leaves in iced cold water.
In a saucepan cover the plums with water and slowly boil with the sugar.
When the plums are coming away from the seed remove from the heat and discard the seeds.
In a blender purée the plums and water and pass through a fine strainer.
If need return to the heat or discard enough liquid to make 200 mls in total.
While still hot remove the gelatine from the iced water and add to the plum liquor.
Place in a small shallow bowl and place in the fridge.
Meanwhile Carefully thinly slice beetroot and radishes on a mandolin or with with a sharp knife. Arrange on a 4 plates or boards.
Scatter with orange zest and baby herbs.
Crumble goats cheese over the top.
Now that your plum liquor has turned to jelly remove from the bowl and carefully cut out dices of jelly.
Place on the carpaccio and finish with olive oil , salt , pepper and freshly grated horseradish.
For a vegan option find yourself some animal friendly gelatine. also try using a pangritata which is toasted bread crumbs with garlic oil and parsley. A suitable substitute for goats cheese that will provide a bit of crunch and sharpness.