Beetroot mousse with garlic croutons

0.7k - 25 минут 6 порции

This appetizer can be served by itself as an appetizer - a small portion cups. Or as a salad in one big bowl. In any case, acute beetroot curd mousse goes perfectly with the garlic croutons.

Ingredients for Beetroot mousse with garlic croutons

Step by step instruction of cooking Beetroot mousse with garlic croutons

Шаг 1

For the preparation of the snacks we will need the cheese. Do it yourself with the help of a thermos, a yogurt maker and starter from Oursson. In the bowl of a thermos, pour a sachet of starter culture for making cheese from Orsika, add the room temperature milk and mix well.

Шаг 2

In a thermos pour this mark a hot 100 degree water. Put the bowl of milk and starter, cover with lids and leave in a warm place for 8-10 hours.

Шаг 3

The resulting clot cut criss cross long thin knife.

Шаг 4

Put in a water bath and cook until they begin to separate serum.

Шаг 5

In a strainer to lay the cheesecloth. Gently pour into a sieve obtained in a water bath a lot, leave on overnight or for a few hours until you drain the whey. The curd is ready.

Шаг 6

For the mousse, we need 70 g of cheese. Beets boil, cool, peel, cut arbitrarily. In the bowl of a blender put the cheese, the beets.

Шаг 7

Add the garlic, mustard, salt, pepper. Grind until smooth.

Шаг 8

Do crunches. Bread cut into dice. Fry until crispy DRY! pan. Put in a bowl.

Шаг 9

In a pan heat oil, add chopped garlic and bring to a boil, literally 1 minute. Make sure that the garlic is not burned!.

Шаг 10

Pour toasted bread the butter with garlic, salt and mix. Croutons ready. They are more useful, because not fried in oil, but still delicious.

Шаг 11

In cups or in a salad bowl put layers of cream and crackers.

Шаг 12

Bon appetit!