Tricolour glasses with two beets

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Tricolour glasses with two beets

Tricolour glasses with two beets

Number of verrines

2 cooked beets

2 tablespoons mascarpone

1 tablespoon cream

1/4 clove of garlic

1 tablespoon vinegar


For the foam:

1 cooked beetroot or 1/2

15 cl fresh cream

1/2 teaspoon mustard



Chives for decoration

Total Time: 30 min
Preparation: 30 min
For the foam:
Mix the small beetroot (or a 1/2), add the mustard, salt and pepper.
In a very cold bowl, beat the crème fraîche until you obtain a whipped cream (be careful, whipped for too long it turns into butter, so watch carefully). Put in the fridge for 1/2 H - 1 H.
Grate 1/2 beetroot and set aside.
Mix the remaining beets with the mascarpone, cream, garlic, vinegar, parsley, mint, salt and pepper.
Spread a little grated beetroot in the bottom of the verrines, then the beetroot/mascarpone cream preparation and finally with the help of a piping bag the beetroot mousse.
Keep in a cool place for at least 2 hours.

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