Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles

Goats Cheese Panna Cotta

• 600 g double cream
• 400 g goat's milk
• 6 gelatine leaves
• 400 g soft goat's cheese, strong flavoured, rindless
• 1 pinch fine sea salt
• 1 pinch ground white pepper

Beetroot and Port Jelly

• 150 g beetroot juice
• 150 g port
• 50 g maple syrup
• 2 gelatine leaves
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste

Beetroot Gel

• 300 g beetroot juice
• 80 g maple syrup
• 4 Tbsp agar-agar (10 g)
• ¼ tsp fine sea salt
• ⅛ tsp ground black pepper
• 125 g water, cold

Beetroot Pickles

• ½ cinnamon stick
• ½ tsp coriander seeds
• 5 cardamom pods
• 1 star anise
• 250 g cider vinegar
• 250 g caster sugar
• 2 garlic cloves, finely sliced
• 2 sprigs fresh thyme
• 2 pinches fine sea salt
• 1 pinch ground black pepper
• 300 g water
• 300 g beetroots, peeled, diced (0.5 cm)

Beetroot Slaw and Garnish

• 100 g beetroots, finely sliced (julienne)
• 100 g fresh bean sprouts (mung bean)
• 100 g ruby chard
• 1 Tbsp rapeseed oil (cold-pressed)
• 1 pinch fine sea salt, or to taste
• 1 pinch ground black pepper, or to taste
• 2 candy striped beetroots, thinly sliced