How to Make
Click steps as you go along to mark them as complete
Fix the Yuzu puree, honey and olive oil, add seasoning and keep it in the fridge.
Blend the goat cheese in a bowl with the sour cream, olive oil and the chopped chives.
Slice the beetroot and place the slices flat close to each other in line on cling film.
Pour the goat cheese mousse on the sliced beetroot and roll the cling film tightly over to get a cannelloni shape. Keep in the freezer for 10 minutes.
Roast the walnut in a pan in icing sugar. Mix the water, sunflower oil and corn flour in a bowl and season.
Cook the mixture like a thin crepe in a small hot pan. Let it cook until it is getting dry before taking it out.
Spread the Mornflake Fine Oatmeal on top of each tuile.