Skip to main content

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.


Post a Comment

Popular posts from this blog

Caulibits Crni Rižoto (Croatian Black "Risotto") #Whole30

Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a  Crni Rižoto  (black risotto) on its menu.  Crni Rižoto  is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t