Healthy Food

Garnish with beetroot, sesame and comte mousse

Written by hana

Garnish with beetroot, sesame and comte mousse

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
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


instructions

For cookies:

  1. 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.

  2. 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.

  3. Bake for 15 minutes and let cool at the end of cooking.

Beetroot Mousse:

  1. 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:

  1. 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 🙂

Bon appetite !

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hana

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