Beetroot mousse with tuna and parsley emulsion

By Superbol , blog Jamais sans mon Superbol !!!

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Beetroot mousse with tuna and parsley emulsion

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Ingredients

For beetroot mousse:
200g cooked beetroot
1 tin tuna in brine (170 g drained)
170g cottage cheese
1 tbsp white balsamic vinegar
1 clove of garlic
½ tsp salt
pepper
For the emulsion of parsley
1 bunch of parsley
A touch of garlic
5 tbsp olive oil
5 tbsp of water
salt
Decoration:
Some diced cooked beetroot
Some diced feta
Pine nuts
A few drops of balsamic cream

Details

servings 6
Level of difficulty Easy
Preparation time 15mins
Cost Budget Friendly

Preparation

Step 1

In the bowl, add the red beetroots (save 1/2 for the decoration), the drained tuna, cottage cheese, vinegar, garlic, ½ tsp salt and some pepper. Mix 1 minute in a blender on high speed, starting with medium speed for the first ten seconds.
Pour the mixture into individual small "verrine" serving glasses.

Step 2

Rinse the bowl, and put all the ingredients for the parsley emulsion in the bowl. Blend 1 minute on full speed. Spoon into the glasses with the beetroot.

Step 3

Cut the rest of the beetroot into very small cubes and finely dice the feta. Sprinkle into the glasses and decorate with curly parsley. Sprinkle a few pine nuts on top and add drizzle of balsamic vinegar cream.

It is a pure delight!