1 For the dark red gelatine, soak the red gelatine in cold water. Put the beetroot juice into a pan and bring to the boil. Peel the garlic and press into the pan. Season with salt, pepper and cayenne pepper, remove from the heat and leave to cool slightly. Prepare the moulds. Squeeze out the gelatine and dissolve in the beetroot juice, then put 1-2 tbsp of the gelatine mixture into each mould.
2 At the same time, for the soft cheese mixture, soak the white gelatine in cold water. Mix the yoghurt and soft cheese with the lemon juice and season with salt and pepper. Put the gelatine into a small pan, dripping wet, and dissolve over a low heat. Stir in 2 tbsp of the soft cheese mixture, then stir into the rest of the mixture. Divide the mixture into two parts and mix one half with the finely puréed beetroot. Season with a little pepper.
3 Now fill the moulds with alternating layers of the white and red soft cheese mixtures and finish off with a layer of dark red gelatine. Leave to set in the refrigerator for about 3 hours. Then dip the moulds briefly in hot water and turn the 'chocolates' out on to a platter.
4 Wash and trim the asparagus and blanch in plenty of boiling, salted water for 8-9 minutes. Drain well and wrap in ham. Place 2 beetroot and soft cheese 'chocolates' on each plate with the ham-wrapped asparagus and serve immediately.