A colorful combination of pea purée, beet carpaccio, and goat cheese mousse arranged as a clover leaf.
# What you need:
→ Green Pea & Mint Purée
01 - 7 oz fresh or frozen green peas
02 - 1 small shallot, finely chopped
03 - 1 tbsp olive oil
04 - 5 fresh mint leaves
05 - 1 tbsp 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 tbsp balsamic vinegar
09 - 1 tbsp extra-virgin olive oil
10 - 1 tsp honey
11 - Salt and pepper, to taste
→ Goat Cheese & Pistachio Mousse
12 - 4.2 oz fresh goat cheese, softened
13 - 2 tbsp mascarpone cheese
14 - 1 tbsp lemon juice
15 - 1 tbsp chopped fresh chives
16 - 2 tbsp 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
# How to make it:
01 - Heat olive oil in a small saucepan and sauté chopped shallot until translucent. Add peas and cook for 2–3 minutes (longer if frozen). Drain and rinse under cold water. Blend peas, mint leaves, crème fraîche, salt, and black pepper until smooth. Chill until ready to serve.
02 - Whisk balsamic vinegar, extra-virgin olive oil, honey, salt, and pepper in a small bowl. Arrange beet slices on a serving plate and drizzle with the dressing. Chill until serving.
03 - In a bowl, mix softened goat cheese, mascarpone, lemon juice, chopped chives, and black pepper until creamy. Gently fold in chopped pistachios. Refrigerate for 10 minutes to firm up.
04 - Arrange three elements on each plate in a clover shape: one scoop of green pea purée, one beet slice, and one quenelle of goat cheese mousse. Garnish with baby arugula leaves, edible flowers, and extra chopped pistachios. Serve immediately.
