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Beetroot gazpacho verrine with goat cheese whipped cream

a French girl cuisine
3 from 1 vote
Prep Time 2 hrs 15 mins
Cook Time 10 mins
Total Time 2 hrs 25 mins
Course Appetizer
Cuisine French
Servings 6


  • 350 gr. of cooked beets
  • 150 gr. of fresh goat cheese
  • 25 cl. of full fat cream
  • 1 shallot
  • 1 apple
  • 25 cl. of water
  • 15 cl. of apple juice
  • 2 teaspoons of finely chopped chives
  • pepper
  • salt


  • Heat full fat cream, fresh goat cheese, pepper and salt in a medium saucepan until cheese melts.

    Pass through a sieve and fill in your cream whipper. Refrigerate at least two hours.

  • Peel and slice shallots. Dice cooked beets. Peel, seed and dice apple. Put all ingredients in your electric blender. Add salt, pepper, water and apple juice. Blend until you get a homogeneous gazpacho. Sieve if needed.

  • Fill in your verrine with the beet gazpacho. Add the goat cheese cream on top and spread some chives to decorate.
  • To realize this recipe without cream whipper, mix the goat cheese with a spatula. Whip the full fat cream until you obtain a whipped cream. Add the goat cheese and some salt and pepper.