Elegant seasonal starters featuring green pea purée, roasted beet carpaccio, and goat cheese pistachio mousse.
# Ingredient list:
→ Green Pea & Mint Purée
01 - 1 1/4 cups 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 and freshly ground black pepper, to taste
→ Roasted Beet Carpaccio
07 - 2 small cooked beets, peeled and thinly sliced
08 - 1 tablespoon balsamic vinegar
09 - 1 tablespoon extra-virgin olive oil
10 - 1 teaspoon honey
11 - Salt and black pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 ounces fresh goat cheese, softened
13 - 2 tablespoons mascarpone cheese
14 - 1 tablespoon lemon juice
15 - 1 tablespoon chopped fresh chives
16 - 2 tablespoons shelled pistachios, finely chopped
17 - Freshly ground black pepper, to taste
→ Garnish
18 - Handful of baby arugula leaves
19 - Edible flowers (optional)
20 - Extra chopped pistachios
# Step-by-Step Guide:
01 - Heat olive oil in a small saucepan and sauté the shallot until translucent. Add peas and cook for 2 to 3 minutes, longer if using frozen. Drain and rinse under cold water. Blend peas with mint leaves, crème fraîche, salt, and black pepper until smooth. Chill until serving.
02 - Whisk together balsamic vinegar, olive oil, honey, salt, and black pepper in a small bowl. Arrange beet slices on a plate and drizzle with the dressing. Chill until ready to serve.
03 - Combine goat cheese, mascarpone, lemon juice, chives, and black pepper in a bowl and mix until creamy. Fold in the chopped pistachios. Refrigerate for 10 minutes to firm.
04 - On each plate, arrange three components in a clover shape: one scoop of green pea purée, one slice of beet carpaccio, and one quenelle of goat cheese mousse. Garnish with baby arugula, optional edible flowers, and extra chopped pistachios. Serve immediately.
