TRUFFLE PANNA COTTA AND GOAT CHEESE MOUSSE, TRUFFLE ACACIA HONEY SWEETNESS AND BEET COMPOTE, CARROTS AND GREEN APPLES

Slam whole eggs, yolks and sugar in an electric blender until they are well mounted and firm. Gently add Truffle Panna Cotta and goat cheese, then add the jelly previously softened in cold water and dissolved in a water bath, or in the microwave oven. Finally add the whipped cream very slowly and put in the fridge for at least 2 hours. Dice the beet together with the carrot and the apple and cook with sugar (it should be the half of their weight) on low heat until thickening. After cooling down, make some quenelles of mousse and put them in the dish, put around the fruit compote and above the Truffle Acacia Honey.