Semifreddo di parmigiano con salsa di barbabietole

Name: semifreddo di parmigiano con salsa di barbabietole
Total time: 20 min
Yield: 4
Ingredients: 150 gram ricotta for the semifreddo; 150 gram Parmesan cheese for the semifreddo; 1 cooked beet for the beet salsa; 1 teaspoon capers for the beet salsa; 1 tablespoon balsamic vinegar for the beet salsa; 1 teaspoon honey for the beet salsa; 2 twig thyme for the beet salsa

Ingredients

150 gram ricotta for the semifreddo
150 gram Parmesan cheese for the semifreddo
1 cooked beet for the beet salsa
1 teaspoon capers for the beet salsa

1 tablespoon balsamic vinegar for the beet salsa
1 teaspoon honey for the beet salsa
2 twig thyme for the beet salsa

Directions

Scoop the beet with the capers, balsamic, honey and some thyme. Keep some thyme to garnish.
Season to taste with salt and pepper and put in the refrigerator until use.
Spoon a spoonful of the salsa on each plate and use 4 moist spoons to make 4 nice rolls of the frozen cheese mixture.
Place them on or next to the salsa and sprinkle with the remaining thyme.