Beetroot Mousse Verrines: A Colorful and Tasty Starter
Discover our recipe for beetroot mousse verrines, a starter that is both aesthetically pleasing and delicious. This vibrant colored preparation is not only a feast for the eyes but also for the taste buds. The earthy flavors of beetroot pair perfectly with the sweetness of the heavy cream and the nutty hint from the oil. Light and creamy, this mousse is suitable for various occasions: dinners with friends, festive meals, or even a simple appetizer. The touch of balsamic vinegar awakens the palate and balances everything, making your verrines even tastier! Feel free to add some variations by incorporating spices or herbs according to your desires. The preparation is simple, quick (15 minutes!), and perfect for impressing your guests without spending hours in the kitchen. Serve them as a starter or as a bite-sized treat, these verrines are a must-try in your kitchen.
- Preparation time: 15 min
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - 300 g of cooked beetroot
- - 40 cl of heavy liquid cream
- - 2 tablespoons of hazelnut oil
- - 2 tablespoons of balsamic vinegar
- - A few sprigs of fresh chives
Preparation
1. Start by cutting the beetroot into small cubes. Then, blend them with 30 cl of cream, the hazelnut oil, and balsamic vinegar to obtain a smooth mixture.
2. Chill this mixture in the fridge until serving time.
3. Meanwhile, whip the remaining cream until it forms soft peaks. Gently fold it into the beetroot mixture to maintain the airy texture.
4. Don’t forget to set aside some whipped cream for the final garnish.
5. Fill verrines with the mousse obtained, add a teaspoon of whipped cream on top, and sprinkle with a few sprigs of chives.
6. And there you have it, your verrine is ready to be enjoyed!
