Beet verrine Goat cheese mousse and spirulina whipped cream

By Stéphanie

Difficulty: Easy
Cost: Economical
Number of servings: 8 to 10 verrines

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Organic spirulina powder - 150gr

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Hey this week, we offer you a fresh, balanced and delicious recipe to impress your guests during the aperitif. Its contribution in chia seeds, a very nutritious food, will bring a slight crunch to the recipe. Spirulina, on the other hand, will provide maximum protein.

We'll explain right away how to make this recipe full of freshness.

Ingredients for this recipe:

150 grams of fresh goat cheese (Petit Billy type).
4 tablespoons of ECOIDEES chia seeds.
2 cooked beets (or 3 depending on size).
2 tablespoons of fresh cream.
30 cl of liquid full cream.
2 teaspoons of spirulina FEED ME UP.
Salt and pepper.

Material:

Bowl
Bee Wrap or plate
Drummer
Siphon for whipped cream
Robot
Cutting board
Piping bag

Time:

The day before: 5 min.
Preparation: 20 mins.
Rest: 1 hour.

Steps:

The day before, whisk the fresh goat cheese and add the chia seeds.
Cover the bowl with a Bee Wrap or plate and refrigerate.
The next day, take the goat cheese preparation out of the fridge, you can add a little milk if the consistency seems a little too firm.
Put the siphon in the fridge.
Peel the beets and dice them.
Mix the beets with the fresh cream, salt and pepper.
With a piping bag, pour the beetroot cream into the verrines, then the chia seed goat cheese mousse.
In a bowl, prepare the liquid crème fraîche with the spirulina then season with salt and pepper.
Pour the spirulina preparation into the siphon.
Wip up the spirulina whipped cream and decorate the verrines.
Refrigerate for about 1 hour before serving.
To be enjoyed chilled – bon appetit