Verrine beetroot goat's cheese mousse

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Verrine beetroot goat's cheese mousse

Verrine beetroot goat's cheese mousse

Number of persons

1 beetroot

40 cl 5% light cream

2 sheets of gelatine

Choice of dressing



80 g of goat cheese (fresh for a light taste, logged for a stronger taste)

Preparation time: 15 min
Cooking time: 5 min
Step 1
Put the gelatine leaves in cold water.
Step 2
Heat the cream with the cheese until it melts, add the drained gelatine leaves, salt (if necessary) and pepper. Leave to cool.
Stage 3
Put in a siphon and engage 2 gas cartridges, and put upside down in the fridge.
Step 4
Cut the beetroot into small cubes of about 5 mm, add the vinaigrette of your choice and place at the bottom of the verrines. Keep in a cool place.
Step 5
Just before serving, garnish the verrines with mousse.
Author's note
The beets go well with goat's cheese, and the verrines are light because of a 5% cream that sets well with gelatine.

I add my grain of salt

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