Petitchef

Beet and arugula mousse verrines

Appetizer
6 servings
30 min
5 min
Very Easy
Try out this delicious mix served in cute little verrines.

Ingredients

Number of serving: 6

Beet cream :

3.5 oz mascarpone

7 oz cooked beet

1/3 cup cream


Arugula mousse :

2 oz arugula

2/3 cup whipping cream


pepper

Preparation

  • Step 1 - Beet and arugula mousse verrines
    In a pan, melt some butter. Add the arugula and cook it until its size reduced by half.
  • Step 2 - Beet and arugula mousse verrines
    Put in a chopper and add 2 Tbsp of cream. Add salt and pepper, and finely chop. Put this in the fridge.
  • Step 3 - Beet and arugula mousse verrines
    In a blender, put the mascarpone, the cream and the cooked beet. Add salt, pepper, and blend it well.
  • Step 4 - Beet and arugula mousse verrines
    Fill half of each verrine with the beet cream. Put them in the fridge.
  • Step 5 - Beet and arugula mousse verrines
    Whip the cream firmly. Add the chopped arugula, and stir gently with a whisk.
  • Step 6 - Beet and arugula mousse verrines
    Using a piping bag, fill the verrines with the arugula mousse. Put a leaf of arugula on each one.
  • Step 7 - Beet and arugula mousse verrines
    There you are, your beet and arugula verrines are ready!

Video

YouTube

Photos

Beet and arugula mousse verrines, photo 1
Beet and arugula mousse verrines, photo 2
Beet and arugula mousse verrines, photo 3
Beet and arugula mousse verrines, photo 4

Questions:






Rate this recipe:
Generate another secure code = 

Related recipes


Recipes