A vibrant trio of fresh, elegant starters featuring peas, beets, and creamy goat cheese mousse.
# Components:
→ 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 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
# Method:
01 - Heat olive oil in a small saucepan and sauté the shallot until translucent. Add peas and cook for 2 to 3 minutes, extending the time if peas are frozen. Drain and rinse under cold water. Blend peas, mint leaves, crème fraîche, salt, and pepper until smooth. Chill until ready to serve.
02 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a plate, drizzle with the dressing, and chill.
03 - In a mixing bowl, combine softened goat cheese, mascarpone, lemon juice, chopped chives, and black pepper. Mix until creamy, then fold in finely chopped pistachios. Refrigerate for 10 minutes to firm the mousse.
04 - Arrange on each plate three components in a clover leaf pattern: one scoop of green pea purée, one beet slice, and one quenelle of goat cheese pistachio mousse. Garnish with baby arugula, edible flowers, and extra pistachios. Serve immediately.
