Beet and arugula mousse verrines

Ingredients

Beet cream :

• 3.5 oz mascarpone
• 7 oz cooked beet
• 1/3 cup cream

Arugula mousse :

• 2 oz arugula
• 2/3 cup whipping cream
• salt
• pepper
• butter

Preparation

• In a pan, melt some butter. Add the arugula and cook it until its size reduced by half.
• Put in a chopper and add 2 Tbsp of cream. Add salt and pepper, and finely chop. Put this in the fridge.
  
• In a blender, put the mascarpone, the cream and the cooked beet. Add salt, pepper, and blend it well.
• Fill half of each verrine with the beet cream. Put them in the fridge.
  
• Whip the cream firmly. Add the chopped arugula, and stir gently with a whisk.
• Using a piping bag, fill the verrines with the arugula mousse. Put a leaf of arugula on each one.
  
• There you are, your beet and arugula verrines are ready!