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


  • 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.


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.


Soft apricots with goat cheese and pistachio/Chèvre, pistache et abricot moelleux

1 (5)

This is an extremely simple amuse-bouche recipe.

All you need is :

  • soft apricots
  • goat cheese or another soft cheese that you prefer
  • pistachio

Fill each 2 soft apricots with cheese, like a sandwich then roll them in ground pistachio.

I filled them once with fresh cheese with nuts (Rambol), and tastes even better.

They are delicious.

Almond mousse, smoked salmon and couscous/Saumon fumé, mousse d’amande et couscous



  • 150 g smoked salmon
  • 2 Tbs lemon juice
  • 1 Tbs dill
  • 100g couscous
  • 250 g chèvre (goat cheese)
  • 20 g butter
  • 150 ml cream
  • 4 g gelatine
  • 3 Tbs almond puree -recipe below*
  • 2 tsp tarragon

Cook the couscous according to package instructions.

(combine the couscous, boiling stock  and salt in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with a fork. )
Add the butter and keep aside.

Soften gelatin sheets in 3 Tbs of cold water ans set aside for 5 minutes. Drain the water and melt 10 sec in MW or in a bain-marin and stir until the gelatine dissolves(for bain-marin stand the bowl in a heatproof bowl of hot water). Cool slightly, before adding to the mixture you want to set. Both mixtures should be a similar temperature to avoid any lumps.

In a mixer bowl, mix at low speed the cheese, almond puree, tarragon and 2 tablespoons of cream, salt and pepper. Beat the cream on high speed until form soft peaks. Add 1 Tbs of cheese mix in melted gelatin, and mix well for a lump-free mousse. Add 2 more Tbs and mix well, then pour the gelatin mix in the cheese. Add the whipped cream. Mix gently with a spatula.

Assemble the appetizers in a verrine or in a triangle ring, like I did:

1 cm couscous, smoked salmon cubed and sprinkled with lemon juice and dill, end with almond mousse.  Refrigerate for 2 hours.

*Almond puree

  • 500g blanched almonds

Pour the almonds onto a baking sheet and bake them for about 15 minutes at 175°C, until they are pale golden. You’ll need to stir them from time to time.
Allow to cool, then pour the almond into a food processor fitted with a metal blade and mix, using the pulse button, until you have a powder. Then continue mixing, until you have a paste.
During the full process, you’ll need to stop the food processor in order not to heat the almonds too much and also to scrape down the bowl.
Stop when you will get a smooth puree. Transfer in a jar and keep in the fridge or in a dark cool place.