Beetroot Purée with Mascarpone Cream and Butter Crisp
Enjoy a surprising dessert with tender beetroot purée, rich mascarpone cream, and crispy butter cookies. Perfect for impressing guests!
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Cooking tools:
- Piping bag
- Blender
- Fine-mesh sieve
- Saucepan
- Stove
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Glass
- Refrigerator
Ingredients
- 3 beets, peeled and diced
- 1 potato, peeled and cut into cubes
- 8 Butter Crisps
- 80g chopped walnuts
- 275 g mascarpone
- 1 teaspoon cider vinegar
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