Three elegant seasonal bites combining green pea purée, roasted beets, and goat cheese mousse with fresh garnishes.
# Required Ingredients:
→ Green Pea & Mint Purée
01 - 7 oz fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tbsp olive oil
04 - 5 fresh mint leaves
05 - 1 tbsp crème fraîche
06 - Salt and freshly ground black pepper, to taste
→ Roasted Beet Carpaccio
07 - 2 small cooked beets, peeled and thinly sliced
08 - 1 tbsp balsamic vinegar
09 - 1 tbsp extra-virgin olive oil
10 - 1 tsp honey
11 - Salt and black pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 oz fresh goat cheese, softened
13 - 2 tbsp mascarpone cheese
14 - 1 tbsp lemon juice
15 - 1 tbsp chopped fresh chives
16 - 2 tbsp shelled pistachios, finely chopped
17 - Freshly ground black pepper, to taste
→ Garnish
18 - Handful of baby arugula leaves
19 - Edible flowers (optional)
20 - Extra chopped pistachios
# How-To Steps:
01 - Heat olive oil in a small saucepan and sauté the shallot until translucent. Add peas and cook 2 to 3 minutes (longer if frozen). Drain and rinse under cold water. Blend peas with mint, crème fraîche, salt, and pepper until smooth. Chill until ready to serve.
02 - Whisk together balsamic vinegar, olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a plate and drizzle with the dressing. Chill before serving.
03 - Mix goat cheese, mascarpone, lemon juice, chives, and black pepper until creamy. Fold in chopped pistachios and refrigerate for 10 minutes to firm.
04 - On each plate, arrange a clover shape with one scoop of green pea purée, one beet slice, and one quenelle of goat cheese mousse. Garnish with baby arugula, edible flowers, and extra pistachios. Serve immediately.
