Baked blue-cheese cake with pickled beetroot and honey

dinner · ⏱ 80 min · 8 portions · 32.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk

v6 · rb0e705f985 20260727Z1751 2 pieces garlic 1 piece bay leaf 10 g thyme ½ tsp black peppercorns 500 ml red wine vinegar salt to taste 60 g butter 50 g pumpkin seed 125 g leek 100 g stilton 4 pieces egg 40 g honey truffle oil to taste 30 g hazelnut 15 g baby basil 🍳 ⏱ 35-40 min cook pickled beetroot until soft ⏳ cool pickled beetroot completely 🔪 peel and dice beetroot into 1cm dice 🍳 ⏱ 25 min reduce pickling liquid by half ⏳ cool reduced liquid then pour over diced beetroot and chill 🔥 preheat oven to 200°C lightly grease ramekins and line with parchment blitz biscuit crumbs with Parmesan and butter with salt press crumbs into ramekins 🍳 toast pumpkin seeds 🍳 ⏱ 7 min cook leek with butter until soft ⏳ cool leek mixture 🌀 mix cream cheese, creme fraiche, double cream, garlic, chives, basil, salt and black pepper into smooth paste 🌀 fold blue cheese into the paste 🌀 fold beaten eggs into the paste pour cheesecake mixture into ramekins 🔥 ⏱ 25-30 min bake until set and skewer comes out clean ⏳ cool and serve immediately in ramekins 🔪 drain the pickled beetroot for garnish 🍳 toast and lightly crush hazelnuts 🍽 drizzle honey and serve with hazelnuts 🌀 mix honey with truffle oil if using 🍽 sprinkle baby basil on top Blue-Cheese Cake 🥧 670 g beetroot 50 g caster sugar 5 pieces digestive biscuit 40 g parmesan 360 g cream cheese 170 g creme fraiche 80 g double cream 20 g chive 20 g basil beetroot, caster sugar 1 piece 0.5 pieces 5 g ⅛ tsp 250 ml 20 g 250 ml 0.5 pieces 5 g ⅛ tsp digestive biscuit, parmesan 20 g 20 g 1 piece garlic salt ⅛ tsp black peppercorns stilton egg 20 g 20 g baby basil
http://flowcooking.food/en-us/recipe/620/baked-blue-cheese-cake-with-pickled-beetroot-and-honey/