Beetroot and arugula mousse verrines

Appetizer
Very Easy
35 min
161 Kcal

For a simple and refined appetizer, nothing beats verrines! These little glasses make for a lovely presentation that’s ready in no time, perfect for kicking off the Christmas or New Year festivities, or a buffet-style dinner. Here, we play with the colors and sweet flavors of beetroot, paired with the freshness of arugula mousse. This homemade vegetarian, gluten-free bite is explained step by step below ;-)

Ingredients

6

Beet cream:

Arugula mousse:

Materials

  • Pan
  • Electric mixer
  • Chopper
  • 6 small glasses
  • Piping bag

Preparation

Preparation30 min
Cook time5 min
  • Beetroot and arugula mousse verrines - Preparation step 1In a pan, melt some butter. Add the arugula and cook it until it has reduced by more than half.
  • Beetroot and arugula mousse verrines - Preparation step 2Put in a chopper with 2 tablespoons of cream, add salt and pepper, and finely chop. Chill this mixture.
  • Beetroot and arugula mousse verrines - Preparation step 3In a chopper, combine the mascarpone, cream, and cooked beet. Add salt and pepper, and blend until smooth.
  • Beetroot and arugula mousse verrines - Preparation step 4Fill each verrine halfway with the beet cream. Tap them gently to level the surface. Chill.
  • Beetroot and arugula mousse verrines - Preparation step 5Whip the 2/3 cup of cream until stiff peaks form. Add the chopped arugula and gently mix with a whisk.
  • Beetroot and arugula mousse verrines - Preparation step 6Fill a piping bag with the whipped cream and pipe it into the verrines over the beet cream. Top each verrine with a leaf of arugula.
  • Beetroot and arugula mousse verrines - Preparation step 7And there you have it, your beet and arugula mousse verrines are ready!

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FAQ ❓

How should beetroot and arugula mousse verrines be stored?

To preserve their freshness, it is recommended to store the verrines well covered in the refrigerator for up to 24 hours.
Yes, you can use other herbs such as basil or parsley, but this will slightly change the flavor of the mousse.
Serve them chilled as an appetizer, accompanied by small rolls or crackers for a contrast in textures.
This recipe is gluten-free, but it contains dairy products. Be sure to check for allergies to specific ingredients such as mascarpone and cream.
Yes, you can prepare the verrines up to 24 hours in advance, but it is best to add the arugula mousse just before serving so it stays light and airy.

Nutrition

for 1 serving / for 100 g
Calories: 161Kcal
  • Carbo: 4.4g
  • Total fat: 21.7g
  • Saturated fat: 15g
  • Proteins: 2.5g
  • Fibers: 1g
  • Sugar: 4.2g
  • ProPoints: 6
  • SmartPoints: 9
Nutritional information for 1 serving (102g)
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Comments

Rate this recipe:
2.5/5, 2 votes 1 comment

anonymous

A éviter, la roquette s'est infecte

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