Sweet and Tangy Beets Blini Canapés (100 Pieces)

Concept

Elegant one-bite canapés showcasing earthy beetroot, fragrant fennel seed brine, and sharp horseradish mascarpone on charcoal blini. Designed for high-volume ‘mise en place’, thaw and serve or assemble from frozen. Impactful in colour, texture and taste!

Ingredients

For the Base

• 100 Gastronomia Black Charcoal Mini Blini (frozen, one-bite size) – Code : PG5010GA

Horseradish Mascarpone

• 300 g Mascarpone
• 30 g Prepared horseradish (adjust to intensity desired)
• 1 tsp Lemon juice
• Fine sea salt, to taste 

Fennel-Seed Pickled Beetroots

• 2 to 3 Medium beetroots, peeled and small dice (brunoise)
• 250 ml White wine vinegar
• 150 ml Water
• 100 g Sugar
• 6 g Salt
• 1½ tsp Fennel seeds (lightly toasted)
• Optional : 1 small bay leaf or 2 black peppercorns for depth

Garnish

• 1 bunch Fresh chives, finely snipped (2–3 mm)
• 1 tray Micro oseille (sorrel) or other microgreens with acidity

Preparation

Fennel-Seed Pickled Beetroot

1- Prepare the brine:

• In a saucepan, combine vinegar, water, sugar, salt, fennel seeds, and bay leaf.
• Bring to a gentle boil to dissolve.
• Let cool slightly (around 176°F/80°C).

2- Add beets :

Pour hot brine over the beetroot dice in a heatproof container or vacuum bag.

• For fast pickling, vacuum seal and sous-vide at 60°C for 20 min, then chill immediately.
• Alternatively, marinate refrigerated for 12–24 hours for full color and aromatic absorption.

3- Drain and dry before assembly

Excess brine will stain the mascarpone.

Horseradish Mascarpone

1. Whip mascarpone until smooth and pliable.
2. Mix in horseradish and lemon juice, season to taste.
3. Transfer to a piping bag with a small round or star nozzle.

• • Ideal serving texture: 4°C, firm but pipeable.
  • Holds well up to 48h refrigerated.

Assembly and et service

Standard Cold Assembly (Thawed)

1. Thaw the black charcoal blini covered, in the fridge overnight or at room temperature for 15 minutes.
2. Pipe a 5 g rosette of horseradish mascarpone on each.
3. Add 3–4 cubes of well-drained pickled beetroot.
4. Finish with a snip of chive and a micro sorrel leaf.

Batch Assembly (Frozen-Dressing Method)

Goal: Save service time and preserve consistent visuals.

1. Lay out frozen blini on parchment-lined trays.
2. Pipe mascarpone directly onto frozen bases.
3. Add drained beetroot dice (no liquid).
4. Optionally, pre-add chive but reserve micro sorrel for service.
5. Freeze assembled trays flat, tightly wrapped with film or lids.

At Service :

1. Thaw in fridge 1–2 hours before plating.
2. Garnish with fresh micro sorrel right before serving for crispness.
3. Blinis will remain soft with no texture loss when thawed gradually.

***Chefs Production Tips***

• Toast fennel seeds before adding to brine for full fragrance.
• Drain and pat-dry beets on paper towel to prevent bleeding.
• Work in 20-piece batches to maintain pace and presentation consistency.
• Keep mascarpone bag chilled in a bench chiller or ice bath.