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





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