2 packages of lemon-flavored gelatin
2 cups of boiling water
2 cups of cooked beetroot, peeled and chopped
2 cups of natural yogurt
4 tablespoons of lemon juice
2 tablespoons of finely chopped onion
Salt and black pepper to taste
For the sauce
1 cup of heavy cream
2 eggs
Lemon juice from 1 lemon
2 packages of lemon-flavored gelatin
2 cups of boiling water
2 cups of cooked beetroot, peeled and chopped
2 cups of natural yogurt
4 tablespoons of lemon juice
2 tablespoons of finely chopped onion
Salt and black pepper to taste
For the sauce
1 cup of heavy cream
2 eggs
Lemon juice from 1 lemon
Dissolve the gelatin in boiling water
Let it cool slightly
Blend with beetroot in a blender
Add yogurt, lemon juice, onion, salt and black pepper, and mix well
Pour into a lightly oiled 22 cm diameter mold
Chill in the refrigerator until firm
Prepare the sauce by mixing heavy cream, eggs, and lemon juice
Heat over low heat, stirring constantly, until it thickens
Season with salt to taste
To serve, unmold the mousse and serve with the prepared sauce
Serves 8-10 people.
