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
- 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.
- 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.