Beetroot-mousse

Beetroot Mousse with Pumpkin Jelly

Introducing the stunning Beetroot Mousse – a vibrant masterpiece that’s as nutritious as delicious! This velvety smooth mousse captures the earthy essence of beetroot in a light and airy form, presenting a feast for both your eyes and palate. A unique taste experience rich in flavour and packed with health benefits.
Perfect for those who love to explore bold, natural tastes in their culinary adventures. Dive into the elegance of beetroot like never before and let this exquisite mousse elevate your dining experience

Ingredients for 4 servings:

  • 3 + 5 white gelatin leaves
  • 300 g beetroot
  • 200 g pumpkin pulp
  • 1 medium-sized onion
  • 1 tsp. brown sugar
  • 100 ml passion fruit juice
  • 200 ml white wine
  • Salt
  • Powdered chilli
  • 200 ml apple juice
  • 1-2 tsp. white balsamic vinegar

Decoration suggestion:

  • Chopped pistachios
  • Passion fruit slices
  • Lemon balm
  • Exotic petal

Preparation:

  1. Soften all gelatin leaves in water. Cut pumpkin pulp into squares. Peel the onion and cut it into small squares.
  2. Melt sugar in a coated pan, add the pumpkin and half of the cut onion. Deglaze with passion fruit juice and white wine. Season with salt and chilli and let it simmer for about 20 minutes. Afterwards, puree the soup (sieve if desired) and let it cool down lukewarm.
  3. Squeeze the excess liquid out of 3 leaves of gelatine and dissolve it in the soup. Arrange in soup plates and put it in the refrigerator to make it hard.
  4. Meanwhile, peel the beetroot and cut it into small squares. Heat the apple juice. Let the beetroot and the second half of the onion simmer in the apple juice for about 15 minutes. Season to taste with salt and vinegar. Then puree smooth and let cool down until lukewarm. Squeeze the excess liquid out of the 5 gelatine leaves and dissolve it in the puree. Put in refrigerator for 3-4 hours.
  5. Before serving, put beetroot mousse on the plate with two spoons and arrange it on the pumpkin jelly.
  6. If desired, decorate the edges of the plates with chopped pistachios and the pumpkin jelly with passion fruit slices and lemon balm. Exotic petals can also be used as decoration.