Rivers Edge Creamery Chèvre Mousse Recipe
roasted beet gel, filo pastry, Siberian sturgeon caviar
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filo Pastry
Chèvre Mousse
Roasted Beet Gel
Garnish
Method
Preparation
- 1
Prepare the Roasted Beet Gel
In a saucepan, combine the pureed roasted beets, water, and salt. Heat over medium heat until warm. Sprinkle gelatin over the mixture and stir until dissolved. Pour into a shallow dish and refrigerate until set, about 2 hours.
- 2
Make the Chèvre Mousse
In a mixing bowl, beat the chèvre cheese until smooth. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chèvre cheese, adding olive oil, chopped chives, salt, and black pepper. Mix until well combined.
- 3
Prepare the Filo Pastry
Preheat the oven to 375°F (190°C). Brush each filo sheet with melted butter and layer them on a baking sheet. Cut them into squares and bake until golden and crispy, about 10-12 minutes.
Assembly
- 4
Assemble the Dish
Once the beet gel is set, cut into desired shapes. Place a spoonful of chèvre mousse on each filo pastry piece, followed by a piece of beet gel. Top with a small dollop of Siberian sturgeon caviar before serving.