Potpourri and Beetroot Roulade

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Sometimes, we have to indulge something just because it’s a thing of beauty. If it sounds weird to you, beetroot’s use in dessert is not at all unusual. The original red velvet cake owes its existence to it. In this case, though, it’s an ultra-natural sweet treat that’s equally at home at your breakfast table as it is on your dessert tray, with more than enough to intrigue and delight!

Potpourri and Beetroot Roulade

SERVES: 2 | PREPARATION TIME: 30 minutes | FREEZING TIME: 3 hours

for the beetroot roulade

1 granny smith apple

1 beetroot

100 ml beetroot juice

100 g mixed berries

20 g dried edible flower

60 g Kellogg’s Crunchy Granola

for the goat’s cheese mousse

80 g Kellogg’s Crunchy Granola

200 g Chevin goat’s cheese

15 ml Forage and Feast Wildflower Honey

15 ml orange zest

for the goat’s cheese mousse

In the bowl of a KitchenAid mixer, mix all the ingredients together on a low speed using the paddle attachment. Place the mixture in a piping bag with a round nozzle and store in the fridge.

for the beetroot roulade

Slice the apple in half, lengthways, and start slicing thin slices of the apple to create a half-moon shape. Place the apple in a bowl with beetroot juice, and slice the beetroot in the same manner, ensuring the slices are paper thin. Remove the apple from the beetroot juice and remove excess liquid by placing it on a paper towel. Place the slices overlapping slightly on top of a muslin cloth, mixing between the beetroot and apple slice. Pipe the mousse in the centre and gently fold it over. Place in the freezer for 20 – 30 minutes to set slightly before slicing. Garnish with dried flower petals and fresh berries. Place the roulade on top of a bowl of Kellogg’s Crunchy Granola.