Beetroot mousse II
Adding a little cassis (black currant) liqueur makes an astonishing difference to the flavour of a beetroot mousse; this version of beetroot mousse tastes very good with poached fish or scallops.
Ingredients
- 200 g beetroot, pre-cooked and chopped
- pinch of salt
- ½ sachet of powdered gelatin
- 1 tsp red wine vinegar (final product is not acidic)
- good shot of cassis liqueur (if strictly non-alcoholic: replace by Ribena or similar)
- 100 ml whipped cream
- pinch of caster sugar
Method
- Soak gelatin in a little cold water in a small saucepan. Blend chopped beetroot, vinegar, cassis liqueur and salt to a smooth consistency, pass through a fine-meshed sieve and set aside. Dissolve the soaked gelatin, slowly pour into beetroot puree while whisking vigorously (to avoid gelatin lumps). Add the whipped cream, mix well and season with a small pinch of sugar. Refrigerate for a few hours to allow the mousse to set, serve chilled.