Serves 4
Preparation: 20 minutes
Ingredients:
300g cooked beets
150g fresh goat cheese
100ml full-fat single cream
50g plain or Greek yogurt
1 tbsp runny honey
1 tbsp balsamic vinegar
Salt & freshly ground pepper
A pinch of ground cumin (optional)
40g walnut kernels
1 tsp sugar
Detailed preparation:
Blend the beetroot base
Cut the beets into small pieces.
Blend them finely with the balsamic vinegar, a pinch of salt, pepper, honey, and a little cumin (if desired). Refrigerate.
Prepare the goat cheese and yogurt mousse
In a bowl, mash the goat cheese with the yogurt until smooth. Whip the chilled single cream into peaks using an electric mixer. Gently fold the whipped cream into the goat cheese and yogurt mixture using a spatula.
Caramelize the walnuts
Coarsely crush the walnut kernels.
Heat a non-stick pan, add the walnuts and sugar, and caramelize over low heat until lightly browned. Let cool on parchment paper.
Assembling the verrines
Spread the beetroot purée over the bottom of the verrines. Add a layer of goat cheese mousse. Finish with a dollop of whipped cream (set aside if desired), then sprinkle generously with caramelized walnuts.
Tip to make this recipe easier:
Place the cream in the freezer for 10 minutes before whipping; it will whip faster and more firmly!
Ingredient swap:
Not a fan of goat cheese? Replace it with a cream cheese like ricotta or mascarpone.
Cooking tip:
For caramelized walnuts, stir constantly over low heat to prevent them from burning, and remove them as soon as they become shiny!