Description
Unusual, and amazingly delicious dessert. Recommend really highly it to you. Bitter chocolate and delicate, airy soufflé. I used in the recipe is salted pistachios, I like the combination of flavors in the dish, and no mistake. The combination of excellent! I have to say that the beet taste is not felt, it gives the color and the soft souffle.
Ingredients
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Dark chocolate
60 g
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Cream
100 ml
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Beets
30 ml
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Gelatin
3 g
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Sugar
1.5 Tbsp
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Pistachios
1 handful
Cooking
Beets grate on a grater, squeeze the juice.
Beetroot mousse: add to juice 10 ml. of cream, sugar and gelatin. I used gelatin, which does not need to pre-dissolve it instant, so I stirred the mixture and immediately put on the fire. Heat until the sugar is dissolved. Remove from heat, allow to cool.
Cream 33% fat well cool, whip. Add the beet juice with the gelatin. Stir until smooth.
If you have a special silicone mould-hemisphere - great, use them. I don't, but this dessert very much like to cook. I found a way out, cutting the balls ping-pong table in half. Dark chocolate melt in a water bath. With the help of culinary brush, apply the chocolate on the inner surface of the hemisphere. Put in the freezer for 2-3 minutes. To chocolate is better felt in the dessert, do this three times. Fill hemisphere beet mousse.
Send the blank in the freezer for 30 min. Workpiece to get it to connect. Roll in crushed pistachios. Serve with a scoop of ice cream, crushed chocolate and pistachio.
BON APPETIT!
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