Chilled Beet and Goat Cheese Mousse – Vibrant Verrine-Style Starter 🩷 - Umami Sans Frontieres
I had some Chavroux (a mild, creamy French goat cheese) and crème fraîche left in the fridge, so I tried adapting a beet version of an avocado mousse I used to
Ingredients
- 200–240g of Cooked Beets (such as vacuum-packed or canned)
- 100g of Chavroux (fresh goat cheese)
- 2 tablespoons of Crème Fraîche (approx. 30g)
- 2 teaspoons of Olive Oil
- 1 teaspoon of Lemon Juice
- Salt and Pepper, to taste
- Garnish: Herbs, Nuts, or other toppings of your choice
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