Beet and Surimi Mousse Duo



  • 1 garlic clove
  • 200 grams beets
  • water (10 cl.)
  • sherry vinegar (5 cl.)
  • salt (to taste)
  • ground black pepper (to taste)
  • 6 crab sticks
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • 2 teaspoons cream (liquid)
  • skimmed milk (5 cl.)
  • salt (to taste)
  • ground black pepper (to taste)


  1. Beet Mousse Preparation:
  2. Peel the garlic clove.
  3. Chop the beets and the garlic.
  4. In the food processor, add the garlic, beets, water, vinegar, salt, and pepper.
  5. Grind until you have a mousse.
  6. Pour into glasses.
  7. Surimi Mousse Preparation:
  8. Cut crab sticks in small pieces.
  9. In the clean food processor, add the crab, lemon juice, mustard, cream, milk, salt, and pepper.
  10. Grind and mix to a mousse.
  11. Pour this mixture on top of the beet mousse in the glasses.
  12. Chill in the refrigerator for a few hours before serving.
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