Verrine of beet mousse & Le Gourmet Marc de Champagne cheese with crumbled Reims pink biscuits

  • 4 pers.
  • 10 min
  • 0 min
  • facile

Ingrédients

  • 250 grammes of cooked beets
  • 2 tablespoons of fromage blanc
  • 4 sprigs of parsley
  • 8 sprigs of chives
  • 2 Reims pink biscuits
  • salt and freshly ground pepper

Préparation

  • 1
    Mix the beets, the fromage blanc, the parsley and the chives.
  • 2
    Add the salt and pepper.
  • 3
    Spoon beet & cheese mousse into the 4 verrines.
  • 4
    Add 2 slices of Le Gourmet Marc de Champagne cheese per verrine.
  • 5
    Sprinkle with Reims pink biscuit crumbs
Imprimer