Ingredients

makes 6 entrée size or 12 canapé size glasses


for the beetroot cream

1 large beetroot roasted in foil in the oven for 1 hour at 100 degrees

2 dessert spoons of olive oil

1 teaspoon cumin


for the goat’s cheese mousse

100g goat’s curd

2 egg whites

salt, pepper

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Verrine of beetroot and olives with goat’s curd mousse

Beetroot Cream

Peel the roasted beetroot and cut into cubes. Place in a blender or mixer with the olive oil and cumin and mix to a smooth paste.


Goats cheese mousse

Mix the goat’s curd with some cracked pepper to taste. With an electric whisk beat the egg whites and a pinch of salt until stiff. Add the egg whites in 2 parts to the goat’s curd, folding in carefully with a spatula.

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This verrine presents well and is an easy entrée for a dinner party or great as a canapé when made in smaller glasses. You could even use shot glasses in which case you could get about 18 from this recipe. The olives off-set the beetroot very well and is a refreshing flavour with the goat’s cheese mousse. Best chilled for at least 1 hour before serving.

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for decoration

50g black pitted kalamata olives

1 teaspoon herbes de provence

1 medium beetroot (not cooked)

1 dessert spoon white sesame seeds (optional)

chives

Cut the olives finely and add the herbes de provence.


Peel the raw beetroot and grate it.


If using- lightly brown the sesame seeds in a frying pan.


To layer the verrines: Put a base of beetroot cream in the bottom followed by a thicker layer of goat’s cheese mousse, then a layer of the black olives and then put the grated beetroot on top and finish with a sprinkling of sesame seeds if you are using them. Decorate with chives.

Verrines de betterave et olives au fromage de chèvre