Beetroot gazpacho, goat cheese whipped cream

200gr cooked beet
1 granny smith apple
Salt, pepper
Whipped cream with goat cheese
10cl liquid full cream
150gr fresh goat cheese
Salt, pepper

Peel the apple and cut it into pieces
Cut the beets into dices
Mix everything together and add a little water to loosen the preparation
The gazpacho must remain a little thick
Salt, pepper
Beat the cream to whipped cream
Salt and pepper the cheese and loosen using a marise
Add the whipped cream and put in a 12mm splined pastry bag and make rosettes on beet gazpachos
Pepper and decorate with sprigs of herbs