Beetroot Puree with Mascarpone Cream and Butter Crisp
An appetizer dessert to surprise your friends.
Ingredients
-
3 beetroot, peeled and diced
-
1 potato, peeled and diced
-
60ml cream
-
80g chopped walnuts
-
275g mascarpone
Preparation Method
- Place the diced beetroot in a pan. Cover with cold water. Bring to a boil, cover, and cook for 40 minutes.
- Add the diced potato to the pan. Continue cooking for 12 to 15 minutes, until the beetroot and potato are soft.
- Place the beetroot, potato, and cream in an electric mixer. Season with salt and pepper. Blend for 1-2 minutes, until smooth. If necessary, sift the purée into a bowl. Put aside in the fridge.
- Whisk the mascarpone with maple syrup and cider vinegar in a bowl. Season with salt and pepper.
- Fill a piping bag with the mascarpone cream. Crush two Butter Crisps.
- Divide the beetroot puree between six small glasses. Garnish with mascarpone cream, crushed butter biscuits, and walnuts. Sprinkle with fleur de sel. Serve the verrines with the remaining Butter Crisps.
