For a simple and refined appetizer, nothing beats verrines! A beautiful presentation ready in no time thanks to these little glasses, perfect for kicking off the festivities of Christmas, New Year, or a dinner buffet. Here we play with the colors and sweet flavors of beetroot combined with the freshness of arugula mousse. A vegetarian, gluten-free, homemade bite-sized treat explained step by step just below ;-)
Ingredients: Beet cream: - 3.5 oz mascarpone - 7 oz cooked beet - 1/3 cup cream
Arugula mousse: - 2 oz arugula - 2/3 cup whipping cream
- salt - pepper - butter
See recipe on site: https://en.petitchef.com/recipes/appetizer/beet-and-arugula-mousse-verrines-fid-1570079
