Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles

Name: Goat's Cheese Panna Cotta with Beetroot and Port Jelly, Beetroot Gel and Beetroot Pickles
Prep time: 45 min
Cook time: 15 h 15 min
Total time: 15 h 15 min
Yield: 12 portions
Ingredients: 600 g double cream; 400 g goat's milk; 6 gelatine leaves; 400 g soft goat's cheese; 1 pinch fine sea salt; 1 pinch ground white pepper; 150 g beetroot juice; 150 g port; 50 g maple syrup; 2 gelatine leaves; 1 pinch fine sea salt; 1 pinch ground black pepper; 300 g beetroot juice; 80 g maple syrup; 4 Tbsp agar-agar; ¼ tsp fine sea salt; &frac18; tsp ground black pepper; 125 g water; ½ cinnamon stick; ½ tsp coriander seeds; 5 cardamom pods; 1 star anise; 250 g cider vinegar; 250 g caster sugar; 2 garlic cloves; 2 sprigs fresh thyme; 2 pinches fine sea salt; 1 pinch ground black pepper; 300 g water; 300 g beetroots