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Beet-Rum Mousse

Ingredients

  • ¼ cup cold milk
  • 1 envelope unflavored gelatin
  • ¾ cup milk, heated to boiling
  • 1 large egg
  • 6 tablespoons Steen’s cane syrup Lyle’s brand or molasses works, too
  • ⅝ teaspoon fine sea salt
  • 4 small red beets, roasted, peeled and roughly diced about 6 ounces total
  • 6 tablespoons dark rum
  • 2 cups heavy cream
  • 2 ice cubes
  • 1 tablespoon sugar
  • 1 teaspoon vanilla
  • 2 ounces bittersweet chocolate
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      356 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 21 grams sugars; 4 grams protein; 107 milligrams cholesterol; 262 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 8

Preparation

  1. Put the cold milk into a small bowl and sprinkle the powdered gelatin on top. Stir the gelatin mixture to make sure it is completely hydrated. Let it sit at room temperature for 10 minutes to allow the gelatin to bloom.
  2. While the gelatin blooms, boil ¾ cup milk in a small pot over medium-high heat. Transfer the hot milk to a blender and add the gelatin. Blend on low to evenly disperse and melt the gelatin.
  3. Increase the speed to high and add the egg, cane syrup and ½ teaspoon salt and purée until fully blended, about 15 seconds. Turn the speed to medium and add the beets. Increase the speed to high to purée the beets. When the mixture is smooth, about 30 seconds, add the rum, 1 cup of heavy cream and two ice cubes. Blend until the ice cubes have dissolved, then put the beet mixture into a bowl set over an ice bath.
  4. Stir the mixture with a rubber spatula as it cools so that it cools evenly and does not begin to gel on the edges of the bowl. When the mixture feels ice cold, put half of it into an ISI canister. Close the lid and charge with one nitrous charge. Shake the canister and dispense the mixture into 4 ½-pint mason jars (you will need another 4). Fill the jars and put on the lids immediately. Put the jars into the freezer to allow the gelatin to set; this takes about 4 hours. Repeat this process with the remainder of the beet mixture.
  5. Remove the jars from the freezer. Open each jar to break any vacuum. Put the jars of mousse in the refrigerator to warm for about 2 hours or until ready to serve.
  6. Put 1 cup whipped cream into a bowl and add 1 tablespoon sugar, 1/8 teaspoon salt and the vanilla. Whip the cream to stiff peaks. Top each jar of mousse with a dollop of whipped cream and grate some chocolate on top with a microplane to finish.
  • Alternatively, if you do not have an ISI canister, cool the beet mixture in the ice bath. While it is cooling, whip the second cup of cream with the vanilla and ⅛ teaspoon salt. When the cream is whipped, fold it into the beet mixture in three stages so that the cream acts to lighten the entire base. Put the mixture in mason jars or parfait glasses in the refrigerator to chill and set, about 6 hours. Finely grate the chocolate over the top of each mousse and serve.

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