The flavors of the beet and blue cheese they combine perfectly. If you like both, do not hesitate to try this appetizer. It is very easy to make and it is so beautiful that it is ideal for a dinner with guests. But it is that the beet is what it has: a beautiful color and many properties: vitamins, folic acid, minerals, iron ...

I have placed it in a glass, to take with a spoon, because I love the color contrast. But it is also great as a filling of volcanoes, or about tartlets. If you want to do them also at home, I leave you here the recipe.

Beet mousse with blue cheese cream

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A very colorful aperitif for a dinner with guests. Very easy to prepare, it can be kept in the fridge until serving time.

Ana Valdes

Recipe type: vegetables
Calories: 150
Rations: 4

Cooking time: 8M
Total time: 8M

Ingredients

240 g of cooked beet (you can buy it raw and cook it at home, boiling 10 minutes in a pressure cooker, or buy the ones that are already cooked and vacuum packed).
120 g cream cheese spread Philadelphia type
30 g of blue cheese (or roquefort or gorgonzola cheese)
50 ml of liquid cream for cooking
2 sheets of neutral gelatin
2 tablespoons olive oil
50 ml (half a cup) of the broth to cook the beet
shawl

Preparation

We hydrate the gelatin sheets by covering them with cold water for 5 minutes
Put the peeled beet, the cooking broth, 30 g of spread cheese, half a level teaspoon of salt and the olive oil into the glass. We shred everything during 5 seconds at speed 6.
We drain the gelatin and add it to the glass. We program 2 minutes, 50º, speed 2. We take out and reserve in the fridge.
We clean the glass well and add the blue cheese, 90 g of spread cheese and 50 ml of cream. We program 1 minute, 50º, speed 3.
Assemble the glasses with the beet mousse on the bottom and the blue cheese cream on top.
They can be kept in the fridge, covered with plastic wrap until serving time.

Equivalences with TM21

More information - Black pudding and quail egg tartlets

ThermoRecetas

Beet mousse with blue cheese cream