Elegant seasonal starters with green pea purée, beet carpaccio, and goat cheese mousse in clover presentation.
# Ingredient List:
→ 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 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 freshly ground black pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 oz 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
# Recipe Steps:
01 - Heat olive oil in a small saucepan and sauté the chopped shallot until translucent. Add the peas and cook for 2 to 3 minutes, extending time if peas are frozen. Drain and rinse peas under cold water. Blend peas, fresh mint leaves, crème fraîche, salt, and black pepper until smooth. Chill until ready to serve.
02 - Whisk together balsamic vinegar, extra-virgin olive oil, honey, salt, and black pepper in a small bowl. Arrange the beet slices evenly on a plate and drizzle the dressing over them. Chill before serving.
03 - In a bowl, combine softened goat cheese, mascarpone, lemon juice, chopped chives, and black pepper. Mix until creamy. Fold in the chopped pistachios and refrigerate for 10 minutes to set slightly.
04 - On each serving plate, arrange three components in a clover pattern: a scoop of green pea purée, a slice of beet carpaccio, and a quenelle of goat cheese mousse. Garnish with baby arugula leaves, edible flowers if desired, and additional chopped pistachios. Serve immediately.
