Blinis à la betterave et chantilly de raifort

Blinis à la betterave

Et voilà le deuxième volet de nos recettes de Noël, une recette d’apéritif car quoi de mieux que de bonnes petites choses à grignoter en attendant le père Noël ?! And then, il n’y a pas vraiment d’apéritif de Noël sans blinis, mais là on ne parle pas de blinis accompagné de saumon, non, non, non ! Je vous présente donc des blinis à la betterave, accompagné d’une chantilly au raifort qui je suis sûre surprendront et plairont à tous. En plus si je vous dis que c’est super simple et rapide à faire, for sure you will never buy ready-made blinis again, never again, it’s me who tells you !!!

So yes, I have to confess something to you, we don't really taste the beetroot in the blinis but it gives them a pretty pink color and that, It will make a nice effect on the Christmas table !

Blinis de betterave

Blinis à la betterave

Blinis à la betterave et chantilly de raifort

2015-12-14 15:00:28

For around thirty minis

To print

Ingredients

150 g of flour T65
30 g of butter
2 eggs
20 cl of beetroot puree
8 cl of milk
1 packet of yeast
1 pinch of salt
FOR THE WHIPPED CREAM
25 whipping cream
2 rounded tablespoons of horseradish cream
1 pinch of salt
FOR DECO
Arugula
1 betterave chioggia

Preparation

Put the flour and baking powder in a bowl, make a well and add the egg yolks, butter and beetroot puree then mix.
Then add the milk gradually.
Beat the egg whites with a pinch of salt then add them to the dough.
Cook the mini blinis in an oiled pan until the batter is used up.
Leave to cool and prepare the horseradish whipped cream, for that, beat very cold cream into whipped cream then add the horseradish using a spatula. Adjust the seasoning if necessary and put the whipped cream in a piping bag.
Pipe a little whipped cream on the blinis just before serving and decorate with a rocket leaf and a slice of chioggia beetroot..

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