Beetroots give always a stunning color to verrines. I love flashy colors… As you know by now. Making verrines is not only about taste but also about assembling the best colors. Arranging a verrine is sometimes more related to art or fashion than cooking.
Verrine: Beetroot cream and parmesan chips
Ingredients
- 2 fresh beetroots
- 100 gr grated parmesan cheese 1 cup or 3.57 oz.
- 100 gr fresh cheese Cantadou or Boursin garlic and herbal style 0.4 cup or 3.57 oz.
- 100 ml cream 0.4 cup or 3.3 oz.
- thyme
- pepper
- salt
Instructions
- Wash beetroots. Cut the tops leaving 10 cm. Place in your autocooker without peeling with 1/2 teaspoon of salt. Cook during 30 minutes.
- Preheat your oven to 200°C (400°F). Place a greaseproof paper on a baking tray. Place 8 teaspoons of parmesan on the baking tray. Spread some pepper and thyme on top. Bake for 5 minutes. Remove from the oven and leave to cool on the backing tray. When chips are cold, remove carefully with a spatula.
- Peel and dice beetroots. Set one diced beetroot aside. Mix in an electric mixer the other beetroot with fresh cheese, cream, a bit of salt and pepper to obtain a colorful beetroot cream.
- In each verrine add first a layer of diced beetroot then a layer of beetroot cream. Place in your fridge. When serving, add one chips on top of each verrine.
whichwaynow101 says
Looks exotic. Must try!
Sonsoles says
Deliciosa. Me gusta tu receta y tu presentación.
a French girl "cuisine" says
Muchas Gracias!