This verrine of beetroot and olives with goat’s curd mousse presents well and is an easy entrée for a dinner party or great as a canapé when made in smaller glasses. You could even use shot glasses in which case you could get about 18 from this recipe. The olives off-set the beetroot very well and is a refreshing flavour with the goat’s cheese mousse. Best chilled for at least 1 hour before serving.
Makes 6 entrée size or 12 canapé size glasses
for the beetroot cream
- 1 large beetroot roasted in foil in the oven for 1 hour at 100 degrees
- 2 dessert spoons of olive oil
- 1 teaspoon cumin
for the goat’s cheese mousse
- 100g goat’s curd
- 2 egg whites
- salt, pepper
- 50g black pitted kalamata olives
- 1 teaspoon herbes de provence
- 1 medium beetroot (not cooked)
- 1 dessert spoon white sesame seeds (optional)
- Peel the roasted beetroot and cut into cubes. Place in a blender or mixer with the olive oil and cumin and mix to a smooth paste.
Goats cheese mousse
- Mix the goat’s curd with some cracked pepper to taste. With an electric whisk beat the egg whites and a pinch of salt until stiff. Add the egg whites in 2 parts to the goat’s curd, folding in carefully with a spatula.
- Cut the olives finely and add the herbes de provence.
- Peel the raw beetrot and grate it.
- If using- lightly brown the sesame seeds in a frying pan.
- To layer the verrines: Put a base of beetroot cream in the bottom followed by a thicker layer of goat’s cheese mousse, then a layer of the black olives and then put the grated beetroot on top and finish with a sprinkling of sesame seeds if you are using them. Decorate with chives.