Cream of red beetroot and parsley mousse
For Foam beet:
200g cooked beetroot
1 can of natural tuna (170g drained)
170g cottage cheese
1 tbsp white balsamic vinegar
1 clove garlic
½ tsp salt
For the parsley emulsion:
1 bunch of parsley
A hint of garlic
5 tbsp olive oil
5 cs of water
Some diced fried beet
Some small dice of Feta
A few drops of balsamic vinegar cream
Put the beetroot in the bowl (reserve a 1/2 for decoration),
drained tuna, cottage cheese, vinegar,
clove of garlic, 1/2 teaspoon of salt and a little pepper
Mix 1 minute at speed 10, through speed 6 the first 10 seconds es.
Spread the preparation in verrines
Rinse the bowl, and put all the ingredients for the parsley emulsion in the bowl. Program 1 minute at speed 10.
Spread in verrines on beet preparation
Cut in small dice beet piece | reserved, dice the Feta cheese.
Sprinkle over the mixture and decorate with curly parsley. Sprinkle with some pine nuts and drizzle with balsamic vinegar cream.
It's pure delight!
I've used my Cook'in for this recipe, but a good blender does the trick.