Beet and Goat Cheese Mousse – Recipes for Club + Resort Chef
Beet and Goat Cheese Mousse Recipe courtesy of Adam Minicucci, Executive Chef, The Country Club of North America, Pinehurst, N.C.
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Cooking tools:
- Sous vide circulator
- Zip-top bag
- Water bath pot
- Hand mixer
- Whisk
- Mixing bowl
- Spatula
- Chef's knife
- Cutting board
- Paring knife
- Airtight container
- Refrigerator
- Saucepan
- Colander
- Deep fryer
- Baking sheet
- Oven
- Microplane
- Blender
- Measuring cup
- Measuring spoon
- Pepper mill
- Stove
Ingredients
- golden beets
- candied striped beets
- heavy cream
- goat cheese
- baby arugula
- baby pale frisse
- oranges
- red onion
- red wine vinegar
- garlic powder
- fennel seed
- celery seed
- sugar
- candied pecans
- orange juice
- lemon
- Dijon mustard
- granulated garlic
- toasted cardamom
- olive oil
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