Best 2 Beet Mousseline Recipes

Beet mousseline is a delectable dish that combines the earthy sweetness of beets with the richness of a classic mousse. This elegant dish is not only visually stunning, with its vibrant pink hue, but it is also a delightful culinary experience. Whether you're looking for a sophisticated appetizer or a unique main course, beet mousseline is sure to impress. It offers a versatile base that can be customized with a variety of flavors, making it a versatile dish that can be tailored to your own preferences.

Here are our top 2 tried and tested recipes!

BEET MOUSSELINE

Beet Mousseline image

Provided by Ia Delphey

Categories Condiment/Spread Milk/Cream Food Processor Valentine's Day Vegetarian Vinegar Beet Summer Gourmet California

Yield Makes about 1 cup

Number Of Ingredients 3

Ingredients

2 large beets, trimmed
2 tablespoons balsamic vinegar
1/4 cup heavy cream

Steps:

In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.

DELPHEY'S COLD CUCUMBER SOUP WITH BEET MOUSSELINE

Delphey's Cold Cucumber Soup with Beet Mousseline image

Provided by Ia Delphey

Categories Soup/Stew Blender Lunch Lemon Cucumber Summer Chill Sour Cream Dill Gourmet California Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes about 6 1/2 cups

Number Of Ingredients 11

Ingredients

For Soup
1 large onion, sliced
3 tablespoons finely chopped fresh dill
3 tablespoons vegetable oil
2 cups chicken broth
2 tablespoons fresh lemon juice
4 seedless cucumbers, peeled, seeded, and chopped
freshly ground white pepper to taste
an 8-ounce container low-fat sour cream
Beet Mousseline
Garnish: fresh dill sprigs

Steps:

In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

Tips:

To achieve a smooth and creamy texture, make sure the beets are cooked until tender and pureed until completely smooth.
For a lighter mousseline, use a combination of heavy cream and milk instead of just heavy cream.
If you don't have a food processor, you can grate the beets and then mash them with a fork.
To create a more flavorful mousseline, add some herbs or spices, such as dill, chives, or paprika.
Beet mousseline can be served as a dip, spread, or even as a filling for sandwiches or wraps.

Conclusion:

Beet mousseline is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover beets, and it is also a healthy and nutritious snack or appetizer. With its vibrant color and creamy texture, beet mousseline is sure to impress your guests. So next time you're looking for a new and exciting way to enjoy beets, give beet mousseline a try!