Beetroot and arugula mousse verrines
For a simple and refined appetizer, nothing beats verrines! A beautiful presentation ready in no time thanks to these little glasses, perfect for kicking off the festivities of Christmas, New Year, or a dinner buffet. Here we play with the colors and sweet flavors of beetroot combined with the freshness of arugula mousse. A vegetarian, gluten-free, homemade bite-sized treat explained step by step just below ;-)
Ingredients
6
Beet cream:
Arugula mousse:
Materials
- Pan
- Electric mixer
- Chopper
- 6 verrines
- Piping bag
Preparation
Preparation30 min
Cook time5 min
In a pan, melt some butter. Add the arugula and cook it until it has reduced by more than half.
Put in a chopper with 2 tablespoons of cream, add salt and pepper, and finely chop. Chill this mixture.
In a chopper, combine the mascarpone, cream, and cooked beet. Add salt and pepper, and blend until smooth.
Fill each verrine halfway with the beet cream. Tap them gently to level the surface. Chill.
Whip the 2/3 cup of cream until stiff peaks form. Add the chopped arugula and gently mix with a whisk.
Fill 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.
And there you have it, your beet and arugula mousse verrines are ready!
