Petitchef

Beet and arugula mousse verrines

Appetizer
6 servings
30 min
5 min
Very Easy
  • Beet and arugula mousse verrines
  • Beet and arugula mousse verrines, photo 2
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Beet and arugula mousse verrines
 
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 verrinesIn a pan, melt some butter. Add the arugula and cook it until its size reduced by half.
  • Step 2 - Beet and arugula mousse verrinesPut 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 verrinesIn a blender, put the mascarpone, the cream and the cooked beet. Add salt, pepper, and blend it well.
  • Step 4 - Beet and arugula mousse verrinesFill half of each verrine with the beet cream. Put them in the fridge.
  • Step 5 - Beet and arugula mousse verrinesWhip the cream firmly. Add the chopped arugula, and stir gently with a whisk.
  • Step 6 - Beet and arugula mousse verrinesUsing a piping bag, fill the verrines with the arugula mousse. Put a leaf of arugula on each one.
  • Step 7 - Beet and arugula mousse verrinesThere you are, your beet and arugula verrines are ready!

Video

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