Mousse
1 envelope of unflavored white gelatin
1/3 cup of water
1 cup of milk
3 cooked and peeled beets (400 g)
1 cup of vegetable or chicken broth
1 tablespoon of mustard
1 tablespoon of lemon juice
Salt to taste
Raspberry Sauce
2 cloves of garlic
4 tablespoons of olive oil
2 cups of fresh mint leaves
2 slices of broken bread
3/4 cup of vegetable or chicken broth
Optional
A round mold of 22 cm in diameter.
Mousse
1 envelope of unflavored white gelatin
1/3 cup of water
1 cup of milk
3 cooked and peeled beets (400 g)
1 cup of vegetable or chicken broth
1 tablespoon of mustard
1 tablespoon of lemon juice
Salt to taste
Raspberry Sauce
2 cloves of garlic
4 tablespoons of olive oil
2 cups of fresh mint leaves
2 slices of broken bread
3/4 cup of vegetable or chicken broth
Optional
A round mold of 22 cm in diameter.
Mousse
1
Sprinkle the gelatin over the water, let it hydrate for five minutes and then bring to medium heat, in a bain-marie, until dissolved. Reserve
2
In a blender, blend the milk with two beets cut into pieces
Strain through a sieve
Combine in a bowl, add the broth, mustard, lemon juice, and gelatin
Mix, refrigerate until it thickens to the consistency of raw egg white
Add chopped beet and pour into the mold
Refrigerate until firm
Sauce
In a pan, sauté the garlic in olive oil and add fresh mint at the point of wilting
Remove from heat and blend in a blender with the bread and broth until it forms a cream
Serve around the mousse.
