Crispy mini cone with beetroot and raspberry

Crispy mini cone with beetroot and raspberry

Easy 5 Min 4 Peoples

  • Dish type: Aperitif
  • Difficulty: Easy
  • Preparation time: 5 min
  • Cooking time: 25 min
Read the preparation

The preparation

Ingredients

12 Ready to fill mini tomato cones

100 g cottage cheese

40 g cooked beetroot

20 raspberries

salt and pepper

For decoration : 

15 g cooked beetroot

3 raspberries

a few microsprouts of red mustard

To prepare the dish:

Wash the beetroot in water.

Place the beetroot in a steamer basket in your pressure cooker.

From the hissing sound of your pressure cooker, cook for 25 minutes.

Leave the beetroot to cool, then peel them.

Blend the fromage frais with the beetroot and raspberries.

The mixture should be smooth.

Season to taste.

Pipe the mixture into a piping bag and chill.

Arrange the mini cones one minute before serving.

Decorate with a piece of raspberry or beetroot.

Serve immediately

Our blogger's tip:

You can also make this recipe with pre-cooked beetroot from supermarkets.

The ingredients of the recipe

Ingredients Quantity Price
Black display 9 holes for mini cones €10.10
Mini cone tomato + display €9.30

The products of the recipe

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Recipe made by

Diet et Délices

Diététicienne de formation, j'essais toujours de limiter l'apport en matières grasses ainsi qu'en sucre afin de proposer des recettes équilibrées et saines. Je privélégie les fruits et légumes de saison pour profiter au maximun de leur intérêt nutrionnel.

Voir son blog

Diet et Délices