Beetroot mousse
Ingredients
- 250 g beetroot, cooked, chopped
- 2 apples, peeled, cored and chopped
- 1-2 tsp lemon juice
- 150 ml double cream
- salt and white pepper to taste
- 1 sachet powdered gelatin
Method
- Puree beetroot and apples with a spritz of lemon juice, pass puree through sieve. Soak and dissolve gelatine in a little water, add to puree while stirring, set aside. In a separate bowl whisk cream, then fold into beetroot puree. Season to taste and refrigerate for several hours.