Italian Goats cheese coated in Fennel three-ways ( fresh herb, roasted seeds & fresh pollen ) served with Roasted beetroot reduction.
To make these goats cheese truffles is simple and all I did was combine 3 parts cheese to 1 part icing sugar, roll the mixture into bite size balls and coat with the three different fennel coatings. To make the fennel seed coating a mixed 1 part sesame seeds to 3 parts fennel seeds and toasted them in a hot skillet until showing some colour before I removed them from the skillet to cool. On a flat tray in the oven at 160C, I roasted some beetroots until soft and tender in side. While the beets were still hot but warm enough to handle I slipped their skins off and placed them into a blender with a splash of red wine and blended the beets to a puree. I then passed this through a sieve before reducing on low to med heat in a small saucepan, until thick and syrupy.