- 60 g cream cheese
- 60 g chevre
- 200 g beet cooked/boiled
- 2 g gelatin (optional)
- 300 ml cream 35%
- 15 g butter
Blend 120 g red beet, chevre and cream cheese. Add hydrated, then melted gelatin. Add 100 g whipped cream.
Finely chop 80 g of beet and cover the bottom of the cups. Pour the chevre mixture in cups, about 3/4. Refrigerate few hours or overnight.
Melt butter, add rucola (you can add 1 Tbs finely chopped onion) and let few minutes.
In a blender, mix 100 g cream with rucola. Mix with 100 g whipped cream.
Make a rose with this chantilly, over red beet mousse, using a pastry bag fitted with a star tip.
Decorate with rucola leaves and a red beet small cube.