Beetroots mousse / Mousse de betteraves / Mousse di barbabietole

Updated at: Thu, 17 Aug 2023 13:40:34 GMT

Step 1

Preheat the oven to 180°C. Line a baking sheet with parchment paper and set aside.

Step 2

Put the Parmesan in the bowl and grate 15 sec. Speed 8. Remove 2 tablespoons and set aside.

Step 3

Add wholemeal flour, butter, yogurt, salt and mix for 30 sec. Speed 4.

Step 4

Transfer the dough to the work surface and roll it out with a rolling pin to a thickness of about 5 mm. Using a cookie cutter (Ø 8 cm), cut 6 discs and transfer them to the prepared baking sheet and bake in a hot oven for 15 min. (180°C) or until golden brown. Carefully remove from the oven and let cool completely. During this time, clean the mixing bowl.

Step 5

Put the beetroot in the mixing bowl and chop 10 sec. Speed 4.5. Gather on the bottom with the spatula and chop another 10 sec. Speed 4.5. Add the cream and cook: 10 min. 90°C Vit. 1.

Step 6

Transfer to a bowl, cover with plastic wrap and transfer to the refrigerator.

Step 7

Place a pastry ring (Ø 8 cm) in the center of the plates and add a parmesan pancake, a layer of beet mousse (3 to 4 tablespoons) and level with the back of a spoon. Remove the pastry rings and garnish with a slice of raw ham, shrimp or a quenelle of goat cheese.

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