Beet and Goat Mousse (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large garlic clove
02 -
1 drizzle of olive oil
03 -
1 shallot
04 -
140 g of goat cheese (like Petit Billy)
05 -
225 g of cooked beetroot
06 -
900 ml of veggie broth
07 -
95 g of semi-thick cream
08 -
Salt
09 -
Pepper
10 -
4 stalks of chives
→ For Garnish
11 -
A few walnut halves
12 -
Some fresh parsley leaves
# Instructions:
01 -
Slice up the garlic and shallot, then sauté them in olive oil until soft and clear.
02 -
Dice the cooked beetroot and 130 g of goat cheese into small cubes.
03 -
Throw the beet cubes, goat cheese, cream, chives, 600 ml of broth, garlic, and shallots into a blender. Blend smooth, then season with salt and pepper.
04 -
Gradually pour in the remaining broth, a little at a time, until the texture feels just right.
05 -
Pour into small glasses, then top them off with walnuts, parsley, and crumbled goat cheese.
# Notes:
01 -
Keeps fresh in an airtight container in the fridge for up to 2 days. Add the toppings only when you're ready to serve.