Beet and arugula mousse verrines
Try out this delicious mix served in cute little verrines.
Ingredients
6
Beet cream :
Arugula mousse :
Preparation
Preparation30 min
Cook time5 min
- 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!
You tried this recipe ?
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Mention @petitchef_en and tag #petitchef
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