Boursin Bubble Board
- 15 ingredients
Easy to make, packed with flavour, and sure to grab everyone’s attention; this Boursin Bubble Board features three delicious spreads: vibrant pink beetroot, fresh green pea, and classic pearly white. Serve up your board with toasted sourdough, crunchy crackers, and crisp crudités for a delightful dipping experience.
Serves: 8
Ingredients
For the red Boursin bubbles
- 100g plant-based Boursin
- 100g cooked beetroot
- 25ml plant-based milk
- Salt and pepper to taste
For the green Boursin bubbles
- 100g plant based Boursin
- 150g frozen peas
- 75ml plant-based milk
- Salt and pepper to taste
For the white Boursin bubbles
- 100g plant-based Boursin
- 50ml plant-based milk
- Salt and pepper to taste
To serve
- Fresh herbs
- Crudites
- Crusty bread
- Crackers
Before you start
Lined baking tray | Saucepan | High speed blender | Reusable piping bag
Step 1
For the green Boursin bubbles
- Bring a saucepan of salted water to the boil, add the peas and cook for 2 minutes
- Drain and immediately submerge the peas in ice water for a few minutes to the keep their colour
- Drain well then add the peas, Boursin and 75ml plant based milk to a blended and blend until very smooth
- If the mixture is too thick, add a very small amount of water at a time until you’re happy with the consistency
- Transfer the mixture to a bowl or reusable piping bag and clean the blender
Ingredients
- 100g plant-based Boursin
- 100g cooked beetroot
- 25ml plant-based milk
- Salt and pepper to taste
- 100g plant based Boursin
- 150g frozen peas
- 75ml plant-based milk
- Salt and pepper to taste
- 100g plant-based Boursin
- 50ml plant-based milk
- Salt and pepper to taste
Step 2
Blend the red Boursin bubbles
- Add the Boursin and beetroot and a pinch of salt to the blender and blend until smooth
- If the mixture is too thick, add a very small amount of water at a time until you’re happy with the consistency
- Transfer the mixture to a bowl or reusable piping bag and clean the blender
Ingredients
- 100g plant-based Boursin
- 100g cooked beetroot
- 25ml plant-based milk
- Salt and pepper to taste
- 100g plant based Boursin
- 150g frozen peas
- 75ml plant-based milk
- Salt and pepper to taste
- 100g plant-based Boursin
- 50ml plant-based milk
- Salt and pepper to taste
Step 3
Blend the white Boursin bubbles
- Add the Boursin and plant-based milk and a pinch of salt to the blender and blend until smooth
- If the mixture is too thick, add a very small amount of plant-based milk at a time until you’re happy with the consistency
- Transfer the mixture to a bowl or piping bag
Ingredients
- 100g plant-based Boursin
- 100g cooked beetroot
- 25ml plant-based milk
- Salt and pepper to taste
- 100g plant based Boursin
- 150g frozen peas
- 75ml plant-based milk
- Salt and pepper to taste
- 100g plant-based Boursin
- 50ml plant-based milk
- Salt and pepper to taste
Step 4
Assemble the board
- Pipe or spoon a mosaic pattern of each colour onto a board or platter
- Top with fresh herbs and serve with crusty bread, crackers and crudites
Ingredients
- 100g plant-based Boursin
- 100g cooked beetroot
- 25ml plant-based milk
- Salt and pepper to taste
- 100g plant based Boursin
- 150g frozen peas
- 75ml plant-based milk
- Salt and pepper to taste
- 100g plant-based Boursin
- 50ml plant-based milk
- Salt and pepper to taste