A savory layered dish that looks like tiramisu but surprises with rich broth gelatin, roasted vegetables, and herbed cheese.
This isn't dessert — it's something far more intriguing. Inspired by the elegance of tiramisu and the depth of a well-built savory entrée, this dish plays with form and flavor. With layers of savory meat broth gelatin, silky roasted vegetable purées, and tangy herbed cheese, it's a showstopper in disguise. The look says fine dining dessert, but the taste says umami-packed entrée. Serve it as an appetizer or centerpiece on a tasting menu — it’s the kind of dish that gets people talking.
Ingredients
Meat Gelatin Layer
-
1 cup rich beef or chicken bone broth (gelatinous when chilled) *or veg broth for*
-
1½ teaspoons unflavored gelatin
-
Optional: 1 teaspoon Worcestershire sauce or mushroom soy for umami
Vegetable Purées (choose 2 contrasting colors)
-
1 cup roasted butternut squash or carrot
-
1 cup roasted beet or sweet potato
-
Olive oil, salt, pepper, and a splash of lemon juice or vinegar for each purée
Herbed Cheese Layer
-
¾ cup goat cheese or ricotta
-
2 tablespoons plain yogurt or cream cheese
-
1 tablespoon fresh chopped herbs (chives, parsley, or thyme)
-
Salt and cracked black pepper to taste
Topping & Garnish
-
Finely crushed dried mushrooms or black olive powder
-
Optional: microgreens, pickled shallots, or crispy shallot flakes
Instructions
1. Make the Meat/Veggie Gelatin Layer
Warm the broth in a small saucepan over low heat. Stir in the unflavored gelatin until fully dissolved. Add Worcestershire or mushroom soy if using. Pour a ¼-inch layer into the bottom of each glass or mold. Chill until fully set (about 1 hour).
2. Prepare the Vegetable Purées
Roast your vegetables at 400°F until fork-tender and lightly caramelized. Blend each into a smooth purée with a bit of olive oil, salt, pepper, and a touch of lemon juice or vinegar. Let cool.
3. Whip the Herbed Cheese Layer
In a bowl, combine goat cheese (or ricotta), yogurt or cream cheese, herbs, salt, and pepper. Whip until smooth and airy.
4. Assemble the Layers
Once the gelatin layer is set:
-
Add a layer of the first purée (e.g., butternut squash).
-
Follow with a smooth layer of herbed cheese.
-
Add the second purée (e.g., beet), then another thin layer of cheese if desired.
Smooth each layer carefully using an offset spatula or spoon.
5. Finish & Garnish
Top with a dusting of mushroom powder or black olive crumb. Add microgreens or crispy shallots for height and freshness.
Chill until ready to serve. Use a warm knife to slice cleanly if made in a loaf mold.
Pro Tips / Notes
-
Use clear glass ramekins or molds to show off the layers.
-
Let each layer chill slightly before adding the next for sharp separation.
-
Want deeper flavor? Reduce the broth before setting it with gelatin for a more concentrated base.
Nutritional Estimates (per serving, based on 6 servings)
-
Calories: 180–240 kcal
-
Protein: 10–14g
-
Fat: 12–16g
-
Carbohydrates: 8–12g
-
Fiber: 2–3g
Savory, striking, and unlike anything else on the table — this “Tira-Meat-Su” brings a whole new vibe to layered dishes. Whether you’re creating a tasting menu centerpiece or just want to wow your guests with a clever twist, this is a recipe that walks the line between art and comfort food.
