Beaufort, spirit of an alpine pasture

Beaufort mousse
Boil the milk and the cream. Soak the gelatin in cold water and drain. Cut the Beaufort into cubes. Place the Beaufort cubes in a blender jar, add the gelatin, pour in the boiling milk and cream, and blend for 2 minutes. Pour into a siphon with two gas cartridges (for a 1 L siphon). Let rest in the cold for at least 6 hours.

Bread croutons
Cut the sandwich bread into 5 mm cubes. Roast them in the oven, dry, at 160°C for 7 minutes. Set aside in the cold.

Beetroot caramel
Peel the red beetroots. Pass them through a centrifuge to obtain 25 cl of beetroot juice. Reduce this beetroot juice until it reaches a syrupy consistency (approximately 6 cl remaining). Pass through a chinois and set aside at room temperature.

Finishing and plating
In a shallow bowl, pipe a dome of Beaufort mousse. At the peak, arrange the bread croutons. Add the crushed hazelnuts and walnuts, and the caraway seeds. Place the washed and sorted herbs and season with a few dots of beetroot caramel, Guérande fleur de sel, and Penja white pepper.