Pickled Beet Jelly with Goat cheese and Candied Pistachios

Beetroot Jelly

1. Combine the pickle juice and beetroot and process till it's smooth (if you are using fresh beetroot, you can also use a juicer).
2. Using a fine sieve, strain the liquid to remove the pulp (you can skip this step if you used a juicer for fresh beetroot). You should get at least 1 cup of liquid.
3. In the meantime, place the cold water in a bowl and sprinkle the gelatin over it. Leave aside for 15 minutes to let the gelatin bloom.
4. Pour the beetroot liquid into a saucepan and heat it until it starts to boil.
5. Remove from the heat and stir for a few seconds and add the bloomed gelatin. Whisk until the gelatin has dissolved and there are no gelatin crystals. Leave aside to cool.
6. Prepare a quarter pan by lightly spraying non-stick oil or lining it with a silpat. Pour the beet liquid onto the tray and cover the tray with plastic wrap.
7. Keep it in the fridge to set (make sure the tray lays flat on an even surface inside the fridge).

Goat cheese with Candied Pistachios and Herbs

1. In a small non-stick pan, sprinkle the sugar evenly on the bottom of the pan and heat on medium heat.
2. When the sugar crystals start to melt, mix the sugar around to ensure all the sugar melts evenly. The sugar will caramelize and turn a light golden brown.
3. Mix in the chopped pistachios and cover them with the caramel.
4. Scrape the caramel covered pistachios on to a parchment paper and let it cool completely.
5. Once this has set and cooled down, chop it into smaller pieces to fold through the goat cheese.
6. In a bowl, place the goat cheese, black pepper, butter, cream, minced parsley and whisk until smooth and well combined.
7. Add the pistachios and fold them through the goat cheese.
8. Place the goat cheese on a larger plastic wrap square and roll the mixture using the plastic wrap to form a log shape (you can keep it in the freezer/fridge to make this easier), then twist the ends to seal. Keep the goat Cheese "log" in the freezer or fridge until it sets.

Orange and Herb Butter Sauce

1. Heat the butter in a small pan until the butter browns and you get the beautiful nutty aroma.
2. Add the browned butter into a bowl, and add to that the orange zest, minced herbs (basil and parsley) and salt.
3. Mix all the ingredients and leave aside until you're ready to serve. You may need to heat it if the butter solidifies.

Assembly

1. Carefully place the beetroot jelly on a non-stick surface (like a Silpat mat or parchment paper)
2. Measure and cut a sheet of beet jelly that would wrap around the goat Cheese log (with excess to overlap at the seam).
3. Unwrap the goat cheese "log" and place it on one end of the beetroot jelly and carefully roll it in the beet root jelly, with the seams overlapping. Place it on the tray, seam side down, until ready to cut into slices.
4. With a warm knife cut thick slices and place them on the crackers.
5. Brush the warm orange and herb butter sauce on top and serve.