Ingredients
For 10 portions
For the mousse
1000g
QimiQ Classic, room temperature
300g
Beetroot, cooked, diced
100g
Brown butter
30ml
Lemon juice
40g
Horseradish, finely grated
6g
Salt
250ml
Whipping cream 36% fat
For the vinaigrette
20ml
Apple cider vinegar
40ml
Olive oil
0.5tsp
Sugar
12g
Horseradish, finely grated
3pcs
Apple(s), red
1pinch(es)
Salt and pepper, as required
To garnish
Lardo (cured pork fat)
Red beet chips
Preparation
- For the mousse: blend the beetroot smooth. Add the lemon juice and horseradish and season to taste.
- Whisk the unchilled QimiQ Classic smooth. Add the beetroot puree and fold in the whipped cream.
- Pour the mixture into moulds, cover and allow to chill for at least 3 hours.
- For the apple vinaigrette: mix all the ingredients together well and season to taste.
- Release the mousse from the moulds and serve drizzled with the vinaigrette. Garnish with the Lardo Colonnata and Beetroot chips.
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