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Beet Mousse
Author: Joe the Baker
  • 425 grams beet puree or juice
  • 125 grams sugar
  • 1 vanilla bean
  • 5 sheets gelatin bloomed
  • 200 grams fresh chevre or other soft cheese
  • 425 grams heavy cream
  1. Combine the first four ingredients together in a heavy bottomed pot.
  2. Heat over medium to dissolve.
  3. Strain into a new container and chill completely.
  4. Separately, blend together the cheese and cream, then whip to medium peaks.
  5. Blend the gel and whipped cream together to form a stable mousse.