Broccolitatar

Ingredients

Directions

1. 1

   Take out the cake. Spread the rest of the gooseberries on top and sprinkle with the syrup. Let the cake cool down, then remove from the mould. The breads are ready when they sound hollow when you knock on them. Take out the breads with the pots, take the breads with baking paper out of the pots, cover them with a tea towel and let them cool down

2. 2

   Quarter the pomegranate, break into large pieces and remove the seeds. Set aside approx. 1 tablespoon of seeds for garnishing. Peel and finely dice the shallots. Wash mint, shake dry and cut leaves into fine strips.

3. 3

   Finely chop the broccoli florets and stems. Mix with pomegranate seeds, shallots, mint and cream cheese. Season to taste with salt and pepper.

4. 4

   Cut red beetroot into 8 thick slices (approx. 3 mm each) and 8 thin slices (approx. 1 mm each). Distribute 2 thick slices each on four small plates or platters. Place an appetizer ring (approx. 6 cm Ø; approx. 5 cm high; if necessary fold it out of aluminium foil) on 1 beetroot slice, fill with approx. 1⁄8 broccolithatar, press lightly.

5. 5

   Then carefully pull the ring up. Also place 7 more tatar towers on the other beetroot discs.

6. 6

   Garnish the turrets with the thin beetroot slices and sprinkle with the remaining pomegranate seeds.