A perfect new recipe for Christmas appetizers! Crispy bites topped with beetroot mousse and Comte cheese: a treat for the eyes and especially the taste buds 🙂
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Bites with beetroot, sesame and mousse
| preparation time | 25 Minutes |
| cooking time | 16 Minutes |
Ingredients
For a cookie:
- 110 g Wheat flour (t45 to t80)
- 10 g Sesame seeds
- 5 g Coconut sugar
- 2 pinches salt
- 40 g milk
- 40 g Sesame oil
Beetroot Mousse:
- 100 g Fresh cheese or goat cheese
- 50 g Cooked red beets
- salt pepper
For seasoning:
- 20 g from the county
- fresh parsley
For a cookie:
Beetroot Mousse:
For seasoning:
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instructions
For cookies:
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Preheat the oven to 180 degrees (convection heat or conventional heat). In a large salad bowl, mix all the biscuit ingredients, then knead by hand for a few seconds until you get a homogeneous dough.
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Form a ball and then spread it gently on a baking sheet. Using a cookie cutter, cut out circles and place them on the back of dome molds, preferably silicone.
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Bake for 15 minutes and let cool at the end of cooking.
Beetroot Mousse:
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In a small blender, place the beetroot and cream cheese. Mix until a homogeneous consistency is obtained. Season and place the preparation into a piping bag.
exercise:
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Just before serving, fill the halves with the beetroot cream, add the slices of grated aged Comte cheese and a little fresh parsley.
Ratings
Cookies and mousse can be made the day before and assembled on D-Day for the meal 🙂
