Horseradish Mousse
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 4 h. 40 min.
Ready in
Ingredients
for
- For the mousse
- 1 jar Horseradish cream (sharp, 200 grams or 7 ounces)
- 100 milliliters milk
- 200 grams Sour cream
- 200 milliliters Whipped cream
- 6 sheets gelatin (white)
- 6 Beets (precooked)
- 2 Tbsps Vinegar
- 1 Tbsp vegetable oil
- 1 Tbsp scallions
- salt
- peppers
- For the garnish
- 1 handful Beet Greens
- 4 chive flower
- 3 Tbsps Horseradish cream (mild)
Preparation steps
1.
Soak gelatin in plenty of cold water. Combine sour cream and horseradish and mix until smooth. Heat some milk, squeeze out gelatin and dissolve in milk. Remove from heat and stir in remaining milk. Stir milk into horseradish mixture. Beat cream until stiff and fold into horseradish mixture. Spread mixture into 4 ramekins and chill for at least 4 hours.
2.
Slice beets and mix with vinegar and oil. Season with salt and pepper.
3.
Loosen mousse from ramekins with a sharp knife and turn over onto plates. Add sliced beets and sprinkle with chives. Garnish mousse with greens and flowers. Serve with cream horseradish.
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