Creado con IA
Goat Cheese Mousse with Beetroot Gelée
50 min 173 kcal por ración Media
Ingredientes
4 Raciones
- soft goat cheese100 g
- double cream60 ml
- cooked beetroot120 g
- agar agar2 g
- mini savoury biscuits8 pieces
- chives1 tbsp
- saltto taste
- pepperto taste
Preparación
- 1
In a mixing bowl, combine 100g soft goat cheese and 60ml double cream. Whisk together until smooth and creamy. Season with salt and pepper to taste.
- 2
Finely chop 1 tbsp chives and fold them gently into the goat cheese mixture. Set aside in the refrigerator to chill.
- 3
In a blender, puree 120g cooked beetroot until smooth. Transfer the beetroot puree to a small saucepan.
- 4
Sprinkle 2g agar agar over the beetroot puree and stir well. Bring the mixture to a gentle boil over medium heat, stirring constantly. Simmer for 2 minutes to activate the agar agar.
- 5
Pour the beetroot mixture into a shallow dish and let it cool at room temperature until set, about 20-30 minutes. Once set, cut the gelée into small cubes or desired shapes.
- 6
To assemble, place a mini savoury biscuit on each serving plate. Pipe or spoon a dollop of goat cheese mousse onto each biscuit.
- 7
Top with cubes of beetroot gelée and garnish with extra chopped chives if desired.
- 8
Serve immediately and enjoy your Goat Cheese Mousse with Beetroot Gelée.
