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 cinnamon
ground nutmeg
ground ginger
ground ancho chili powder
1/4 C maple syrup1 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.
This actually sounds like it would be amazing! Thanks!
ReplyDelete~Amanda
Camilla, It looks really colorful and pretty! How does it taste? I never associated beets with a sweet treat.
ReplyDeleteBlessings, Beth
@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.
ReplyDeleteSaw this on Sweets for a Saturday and had to check it out. Looks very interesting - I just may have to try it sometime!
ReplyDeleteI 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, www.thebloomingplatter.com.
ReplyDeleteI 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! :-)
ReplyDeleteThey 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?
ReplyDeleteThank 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".
Jenn
@Jenn, no, not starchy at all. Beet sliders...I'll have to look that one up!
ReplyDeleteAbsolutely 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.
ReplyDeleteNatural desserts are so hard to find. I hope you'll swing by tomorrow to share this with us at Whole Food Wednesdays at beyondthepeel.net.
Ps I've heard of beet sliders too...been meaning to try them out..as well as beet carpaccio.