Home » Finger foods appetizers » Red beet mousse and rucola chantilly/Mousse de roquette sur lit de betterave

Red beet mousse and rucola chantilly/Mousse de roquette sur lit de betterave

5Ingredients:

  • 60 g cream cheese
  • 60 g chevre
  • 200 g beet cooked/boiled
  • 2 g gelatin (optional)
  • 300 ml cream 35%
  • rucola
  • 15 g butter
  • salt

Blend 120 g red beet, chevre and cream cheese. Add hydrated, then melted gelatin. Add 100 g whipped cream.

1

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.

2

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.

9

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2 thoughts on “Red beet mousse and rucola chantilly/Mousse de roquette sur lit de betterave

  1. Pingback: Birthday pink party | Paula's Baking Addiction

  2. Pingback: “Welcome home” party | Paula's Baking Addiction

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