Sunday, March 20, 2011

Spiced Beet Mousse

Yes, you read that correctly. Beet. Mousse.

I came across a recipe for a beet-cardamom mousse and was instantly smitten.  But I didn't have any cardamom, so I adapted and came up with this gorgeous colorful concoction.  It was part one of my beet dessert trio.

1 pound of peeled beets, boiled and cooking water reserved
1 t gelatin
ground cinnamon
ground nutmeg
ground ginger
ground ancho chili powder
1/4 C maple syrup
1 C heavy cream

Transfer cooked beets to a blender. Take 1/2 cup of the cooking liquid and put in a small saucepan with the gelatin. Bring to a boil and whisk until well combined. This will take about 5 minutes. Transfer with the beets and blend together until creamy and smooth. Add the spices and syrup. Blend a little more. Transfer to a bowl and refrigerate until mixture has cooled completely ( about 1-2 hours).

Whip heavy cream with 1/4 C organic sugar until strong peaks form. With a spatula, incorporate the beet mixture gently into the cream and refrigerate for 8 hours or more. Fill each cup with the mousse.

Before serving top each mousse cup with a dollop of whipped cream and a dash of ancho chili powder.



  1. This actually sounds like it would be amazing! Thanks!

  2. Camilla, It looks really colorful and pretty! How does it taste? I never associated beets with a sweet treat.
    Blessings, Beth

  3. @Beth, it was delicious, if I might say so myself. I think next time I would lighten up on the nutmeg. Otherwise, it was perfect.

  4. Saw this on Sweets for a Saturday and had to check it out. Looks very interesting - I just may have to try it sometime!

  5. I love this idea...I'm a vegan and can't wait to try a vegan version. A very inspired combination of ingredients. I know that some people--like the Waldorf Astoria hotel in NYC!--make red velvet cake with beet powder. I look forward to doing some exploring! Thanks so much from The Blooming Platter,

  6. I found you through Sweet as Sugar Cookies. This looks so interesting! My daughter loves beets, so when we have a ton of them this summer from our CSA, I may try this! :-)

  7. They look beautiful, Camilla! Was the mousse as delicious as it looks? I always think of beets as having a slight starchiness. Did the starchiness carry through?

    Thank you for sharing your culinary magic at Rook No. 17. It was wonderful to have you back this week!

    Funny thing -- I have Guy Fieri on in the background and he's at a vegetarian restaurant where they serve "Beet Sliders".


  8. @Jenn, no, not starchy at all. Beet sliders...I'll have to look that one up!

  9. Absolutely brilliant! I have never seen this before and I love it!!! What a fun way of getting veggies in at dessert and also a great valentines day dessert with out all the nasty food coloring. I've bookmarked it to try out with my next batch of beets.
    Natural desserts are so hard to find. I hope you'll swing by tomorrow to share this with us at Whole Food Wednesdays at

    Ps I've heard of beet sliders too...been meaning to try them well as beet carpaccio.


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