Elegant seasonal starters combining fresh peas, roasted beets, and creamy goat cheese mousse in a clover shape.
# Components:
→ Green Pea & Mint Purée
01 - 1 1/3 cup fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tablespoon olive oil
04 - 5 fresh mint leaves
05 - 1 tablespoon crème fraîche
06 - Salt, to taste
07 - Freshly ground black pepper, to taste
→ Roasted Beet Carpaccio
08 - 2 small cooked beets, peeled and thinly sliced
09 - 1 tablespoon balsamic vinegar
10 - 1 tablespoon extra-virgin olive oil
11 - 1 teaspoon honey
12 - Salt, to taste
13 - Freshly ground black pepper, to taste
→ Goat Cheese & Pistachio Mousse
14 - 4.2 ounce fresh goat cheese, softened
15 - 2 tablespoons mascarpone cheese
16 - 1 tablespoon lemon juice
17 - 1 tablespoon chopped fresh chives
18 - 2 tablespoons shelled pistachios, finely chopped
19 - Freshly ground black pepper, to taste
→ Garnish
20 - Handful of baby arugula leaves
21 - Edible flowers (optional)
22 - Extra chopped pistachios
# Preparation Steps:
01 - Heat olive oil in a small saucepan and sauté the shallot until translucent. Add peas and cook for 2 to 3 minutes, extending time if peas are frozen. Drain and rinse under cold water, then blend peas with mint leaves, crème fraîche, salt, and pepper until smooth. Chill until serving.
02 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a plate and drizzle evenly with the dressing. Chill until ready to use.
03 - Combine softened goat cheese, mascarpone, lemon juice, chopped chives, and black pepper in a bowl until creamy. Gently fold in chopped pistachios and refrigerate for 10 minutes to firm.
04 - Plate the trio by shaping a clover leaf pattern: place one scoop of green pea purée, one slice of beet carpaccio, and one quenelle of goat cheese mousse on each plate. Garnish with baby arugula, edible flowers if desired, and extra chopped pistachios. Serve immediately.
