Beet Horseradish Mousse

Ingredients:

• 500 grams of pre-cooked beets (about 5 beets)
• 100 ml of cream – or vegetable-based or lactose-free cream
• 3 tsps of horseradish (fresh grated or from a jar without cream or mayonnaise)
• 1 tsp Wasabi paste
• Juice of 1 lime or lemon
• 1 TBSP sherry vinegar
• 1 spring onion very finely chopped
• 2 drops of Worcestershire sauce
• 2 slices of sushi ginger finely sliced
• Salt & Pepper
• 3-4 leave of white gelatin
• Boiling water
• 2-3 types of sprouts for decoration including red beet sprouts

Putting it together:

-      Put on disposable rubber gloves

-      Remove the beets from packaging – remove any liquid and save for
the plum and fig sauce

-      Dice the beets and place in narrow higher mixing bowl.

-      You can remove your gloves now if you want

-      Add half the cream, the horseradish and the wasabi paste, ginger, juice,
vinegar, salt & pepper, onion and Worcestershire and purée with an immersion
blender until smooth.

-      Cut the gelatin leaves in half and soak them in a cereal bowl – covering them
with cold water. After 5 minutes, squeeze the leaves and discard the water.

-      Place the gelatin leaves in a soup ladle. Boil water and place it in the cereal bowl,
hold the soup ladle in the water making sure that no water enters the ladle. Use a
spoon and stir to help melt the gelatin. This goes pretty quickly. Cool slightly about
3 minutes.

-      Slowly pour the liquid gelatin into the beet mousse while running the blender
until smooth and well mixed.

-      Taste and adjust the seasoning, the mousse should not be too sweet and it should
be sharp from the wasabi and horseradish.

-      Divide evenly among “ice cream sundae” or large-mouthed wine glasses, place
on a tray, covered with a dish towel and refrigerate until cold and firm.

Decorate with red beet sprouts – and with Lamb Lollipops!

Recipe: K.Stienemeier – Yum&More – Sept. 2010