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Beet mousse - Taste of Beirut
A French chef, Tiphaine Campet, created a beet mousse in a verrine. I got inspired (plus I love beets) and came up with my own version. Hers uses a cheese that would not be available here and some garlic granules and chives. She dressed her mousse with beet leaves unadorned. The result is light,...Read More »
Joumana Accad