Save A vibrant trio of elegant seasonal starters, each plated to resemble a clover leaf, celebrating fresh ingredients and bold flavors—perfect for impressing guests at any gathering.
These starters have become the highlight of our family gatherings, always receiving compliments for their flavor and creativity.
Ingredients
- Green Pea & Mint Purée: 200 g fresh or frozen green peas, 1 small shallot finely chopped, 1 tbsp olive oil, 5 fresh mint leaves, 1 tbsp crème fraîche, Salt and freshly ground black pepper
- Roasted Beet Carpaccio: 2 small cooked beets peeled and thinly sliced, 1 tbsp balsamic vinegar, 1 tbsp extra-virgin olive oil, 1 tsp honey, Salt and pepper
- Goat Cheese & Pistachio Mousse: 120 g fresh goat cheese softened, 2 tbsp mascarpone cheese, 1 tbsp lemon juice, 1 tbsp chopped fresh chives, 2 tbsp shelled pistachios finely chopped, Freshly ground black pepper
- Garnish: Handful of baby arugula leaves, Edible flowers (optional), Extra chopped pistachios
Instructions
- Prepare the Green Pea & Mint Purée:
- In a small saucepan, heat olive oil and sauté shallot until translucent. Add peas and cook for 23 minutes (longer if frozen). Drain and rinse under cold water. Blend peas mint crème fraîche salt and pepper until smooth. Chill until ready to serve.
- Prepare the Roasted Beet Carpaccio:
- Whisk balsamic vinegar olive oil honey salt and pepper in a small bowl. Arrange beet slices on a plate and drizzle with the dressing. Chill.
- Prepare the Goat Cheese & Pistachio Mousse:
- In a bowl mix goat cheese mascarpone lemon juice chives and black pepper until creamy. Fold in chopped pistachios. Refrigerate for 10 minutes to firm up.
- Assemble the Starters:
- On each plate arrange three leaves in a clover shape one scoop green pea purée one beet slice and one quenelle of goat cheese mousse. Garnish with baby arugula edible flowers and extra pistachios. Serve immediately.
Save Serving these starters has created memorable family moments filled with joy and compliments.
Notes
Pair with a dry Sauvignon Blanc or a crisp sparkling wine for the best experience.
Required Tools
Saucepan blender or food processor mixing bowls mandoline or sharp knife serving plates and spoons
Allergen Information
Contains dairy (crème fraîche goat cheese mascarpone) and nuts (pistachios). Always check labels for hidden allergens in processed ingredients.
Save This recipe combines elegance and freshness that is sure to impress your guests every time.
Recipe FAQs
- → What makes the starters resemble a clover leaf?
The starters are plated with three distinct elements arranged in a clover-like shape: a scoop of green pea purée, a slice of roasted beet carpaccio, and a quenelle of goat cheese mousse.
- → Can these starters be made vegan?
Yes, substitute the crème fraîche and cheeses with plant-based alternatives to create a vegan-friendly version without compromising flavor.
- → How should the green pea purée be prepared for best results?
Sautéing shallots in olive oil before blending with peas, fresh mint, and crème fraîche ensures a smooth, vibrant purée with balanced sweetness and herbaceous notes.
- → What is the best way to slice the roasted beets for the carpaccio?
Use a mandoline or a very sharp knife to slice the cooked beets thinly, enhancing their delicate texture and allowing the dressing to coat evenly.
- → How long can the goat cheese mousse be refrigerated before serving?
Chill the mousse for at least 10 minutes to firm up, but it can be refrigerated up to a few hours ahead to maintain its creamy texture.
- → What wine pairs well with these starters?
A dry Sauvignon Blanc or a crisp sparkling wine complements the fresh, bold flavors and creamy textures beautifully.