Beetroot Purée with Mascarpone Cream and Butter Crisp
An original dessert to surprise your friends.
Ingredients
-
3 beets, peeled and diced
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1 potato, peeled and cut into cubes
-
80g chopped walnuts
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275 g mascarpone
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1 teaspoon cider vinegar
Preparation Method
- Place the diced beetroot in a saucepan. 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 beets and potatoes are tender. Drain.
- 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 puree into a bowl. Book in the fridge.
- Whisk the mascarpone with maple syrup and cider vinegar in a bowl. Season with salt and pepper.
- Fill a pastry bag with a fluted tip with the mascarpone cream. Crush two Butter Crisps.
- Divide the beet puree between six small glasses. Decorate with mascarpone cream, crushed butter cookies and walnuts. Sprinkle with fleur de sel. Serve the verrines with the remaining Butter Crisps.
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