Raw beetroot mousse with walnuts

Step by step recipe:

  1. 5 min.Raw beetroot mousse with walnuts : Photo of step #1
    Peel and wash 1 raw beetroot. Cut into slices, slices into sticks and sticks into small dice.

    You can also use and electric cutter (not as pretty but easier and faster).
  2. 5 min.Raw beetroot mousse with walnuts : Photo of step #2
    Put the small beetroot dice in a bowl, reserve 1 teaspoon of it and all the remaining pieces.

    In the bowl, add 1 lemon juice, 1 tablespoon olive oil, salt and pepper. Mix well and put in the fridge until using.
  3. 1 min.Raw beetroot mousse with walnuts : Photo of step #3
    In a high-sided bowl or blender, put the remaining beetroot, add 200 ml liquid cream, ½ teaspoon wasabi, salt and pepper.
  4. 1 min.Raw beetroot mousse with walnuts : Photo of step #4
    Use a blend for a few seconds...
  5. Raw beetroot mousse with walnuts : Photo of step #5
    ...until you get a lovely flashy pink cream.
  6. 10 min.Raw beetroot mousse with walnuts : Photo of step #6
    Pour the beetroot cream into a fine sieve, force it through, using a maryse.

    We do that to remove all the remaining small pieces of beetroot, and get a smooth cream.
  7. Raw beetroot mousse with walnuts : Photo of step #7
    If you have mixed the cream well, it should be firm enough (like a chantilly cream), otherwise whip it to get a mousse.

    You can also use a gourmet whip, faster and easier.
  8. 5 min.Raw beetroot mousse with walnuts : Photo of step #8
    Peel and roughly chop walnuts.
  9. 5 min.Raw beetroot mousse with walnuts : Photo of step #9
    Arrange the dish, using for example small glasses, or any other transparent container.

    Start with a layer of beetroot mousse.
  10. 5 min.Raw beetroot mousse with walnuts : Photo of step #10
    Remove the bowl of diced beetroot from the fridge, and add a layer.
  11. 5 min.Raw beetroot mousse with walnuts : Photo of step #11
    Then a layer of chopped walnuts.
  12. 5 min.Raw beetroot mousse with walnuts : Photo of step #12
    Then another beetroot mousse layer.
  13. Raw beetroot mousse with walnuts : Photo of step #13
    Finish with some chopped chives on top, and refrigerate until serving.

    All the ingredients can be prepared beforehand, maybe the day before, but it's always better to make the final preparation at late as possible.

Remarks:

If you're worried by wasabi, replace it with a dash of Tabasco to keep the spicy taste, or omit it.

If you don't have chives, a parsley or chervil leaf will be ok. It's quite important to have something green with the pink of the mousse.

Raw beetroot taste is a bit disconcerting, if it's your first try don't be surprised by the "earthy" taste. Anyway it's much more interesting than the sweetish taste of cooked beetroot.

Source:

Home made.

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