A vibrant trio of seasonal starters combining fresh peas, roasted beets, and creamy goat cheese mousse for elegant servings.
# Components:
→ Green Pea & Mint Purée
01 - 7 oz 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 oz 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
# Method:
01 - Heat olive oil in a small saucepan over medium heat. Sauté the finely chopped shallot until translucent. Add green peas and cook for 2 to 3 minutes, extending cooking time if peas are frozen. Drain and rinse peas under cold water to stop cooking. Combine peas, fresh mint leaves, crème fraîche, salt, and pepper in a blender or food processor. Blend until smooth and chill until serving.
02 - In a small bowl, whisk together balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper to create a dressing. Arrange the peeled, thinly sliced beet pieces on a serving plate and drizzle evenly with the dressing. Place in the refrigerator to chill until plating.
03 - Combine softened goat cheese, mascarpone, lemon juice, chopped fresh chives, and freshly ground black pepper in a mixing bowl. Stir until smooth and creamy. Gently fold in finely chopped pistachios. Refrigerate for 10 minutes to allow the mixture to firm up.
04 - On each serving plate, arrange the components in a clover shape by placing one scoop of green pea purée, one slice of roasted beet carpaccio, and one quenelle of goat cheese and pistachio mousse. Garnish with baby arugula leaves, edible flowers if using, and extra chopped pistachios. Serve immediately.
