Salted Beetroot and Fresh Cheese Mousse
Introduce a spectacular and light starter that will amaze your guests. This mousse combines the natural sweetness of beetroot with the milky freshness of soft cheese, creating an airy texture and vibrant color. Perfect for an elegant occasion or a refined appetizer, it prepares in an instant and pairs wonderfully with crunchy accompaniments. A simple recipe that guarantees a remarkable visual and taste effect.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Chop the cooked beetroot. Blend with olive oil, lemon juice, salt, and pepper until smooth. Add 1 to 2 tablespoons of ice water and blend at high speed for 1 min for an airy texture. Taste and adjust seasoning.
- 2
For a perfect texture, pass the puree through a fine sieve to remove fibers (optional but recommended step).
- 3
In a bowl, vigorously whisk the drained fresh cheese and ricotta until smooth and airy. Season with black pepper.
- 4
Toast the seeds in a pan over medium-low heat for 2-3 min, stirring, until golden and fragrant. Set aside.
- 5
Assemble the verrines: alternate layers of beetroot mousse and cheese cream. For a marbled effect, use the tip of a knife.
- 6
Cover and chill for 30 min. When serving, sprinkle with toasted seeds, fresh herbs, a drizzle of olive oil, and a grain of fleur de sel.
- Beetroot cooking: In the oven for a concentrated flavor and less water.
- Draining: Drain fresh cheese and ricotta well to avoid too runny a cream.
- Color: Choose dark red beetroots for an intense purple color.
- Texture: Ice water during blending incorporates air and lightens the mousse.
- Serving: Serve with toasted rye bread or crackers. Add young shoots for freshness.
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