Rum and beetroot mousse

Tags: waiting, dessert, beet, mousse
Created: 2012/03/04
. Serves 8. 10 steps
240ml milk Sprinkle gelatin on 1/4 of the milk and leave it 10min to soften. Add the rest of the milk and warm gently, stirring, until completely dissolved.   Puree in a blender on high speed for 15 seconds or until fully blended Cool in ice bath Fold together gently. Put into serving containers, and refrigerate 6 hours or until set.
1 sachet gelatin powder
1 egg
6 tablespoons golden syrup
1/2 teaspoon salt
170g red beet roasted, peeled, roughly diced   Add, puree until smooth
6 tablespoons dark rum   Add, puree until smooth
2 ice cubes
240ml double cream   Add, blend gently until combined.
240ml double cream Whip
Garnish with grated chocolate.