Purée de betterave et sa mousse au citron



  • 2 lemons
  • 4 egg yolks
  • 70 g (0,154 lbs) of sugar
  • 2 sheets of gelatin
  • 120 ml (4,05 oz) whipped cream
For the beet mousse
  • 250 ml (8,45 oz) beet puree
  • 50 g (0,11 lbs) sugar
  • 100 ml (3,38 oz) water
  • 4 sheets of gelatin
  • 120 ml (4,05 oz) whipped cream
  • A dozen shortbread cookies

Crumble the biscuits into the bottom of the verrines.
For the lemon mousse:
Soak the gelatin in cold water. Squeeze the juice from the lemons and heat it.
Meanwhile, whisk the yolks and sugar. Pour the lemon over the mixture
yolks/sugar, while whisking.
Return to low heat, whisking constantly, and allow to thicken. Get rid in
a mixing bowl, add the drained gelatin and gently incorporate the cream
whipped.
Divide into verrines and refrigerate.
For the beet mousse:
Soak the remaining gelatin in cold water.
Bring the water and sugar to a boil, then add the gelatin off the heat.
Add the syrup to the beet purée, then gently fold in the cream
whipped.
Distribute in the verrines.
Decorate with a slice of candied beetroot and lemon zest.


 

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