Molecular gastronomy- deconstructed beetroot salad

Deconstructed beetroot, watercress salad with goats cheese This recipe falls under molecular gastronomy, which I show cased at Oyster Box last year. Ingredients 250ml beetroot juice Watercress Creamy vinaigrette of your choice 30ml of agar agar (or china grass or falooda) Seasoning A little lime juice and a pinch of sugar A roll of goats’ cheese, if you like go with gorgonzola- it’s more to my liking. Flour for dredging 2 Eggs Panko or breadcrumbs Method In a pan heat the beetroot juice and add sugar, two drops of lime juice and season to taste. Once this has heated through add the agar-agar and stir in. Pour the mixture in to a pan and allow cooling and setting in the fridge. Slice half the cheese and dust it with flour then dip in the beaten eggs and then the crumbs, dip it in the eggs and crumbs once more and set it in the fridge to cool. Remove the beetroot once set and cut out the jellies to desired shape. One a plate one can lay out the watercress and crumbled cheese with the vinaigrette. Heat up some oil and fry the cheese till the coating is golden brown- then stick in a skewer and there you have a goats cheese lollipop. Heat the beetroot jellies in the oven for a few seconds and place them on the plate and then add the cheese lollipop. You can add a side to the dish like I have; I used an oyster as it was Oyster Box.