Beet Mousseline Recipes

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Fill a large pot three-quarters full with cold water and add the beets. Sprinkle the water generously with kosher salt. Bring to a boil over medium heat, and then reduce the heat and simmer gently until the beets are tender when pierced with the tip of a knife, 30 to 35 minutes. Drain and let cool for about 10 minutes.
• Peel the beets by "wiping" the skin off with a kitchen towel. Trim the tough parts of the tops and bottoms with a small knife and cut each beet into 6 to 8 wedges, like wedges of an orange.
• Place the beets in a bowl. Whisk together the cider vinegar, balsamic vinegar, pomegranate molasses, brown sugar and sea salt and pepper to taste in another bowl until the sugar dissolves. Add the beets and toss thoroughly to coat. Marinate in the refrigerator for 10 to 15 minutes.
• When ready to serve, add the olive oil and stir to coat the beets. Taste for seasoning, adding more sea salt and pepper if needed. Top with the pepitas.

Steps:

• In a saucepan cover beets with cold water and bring to a boil. Simmer beets 45 minutes, or until very tender. Drain beets in a colander and cool. Peel beets and in a food processor purée until smooth. Transfer purée to a large bowl and stir in vinegar and salt and pepper to taste. Purée may be make 1 day ahead and chilled, covered.
• In a small bowl beat cream until it just holds stiff peaks and fold into beet purée.

Steps:

• In a large heavy saucepan cook onion and 1 tablespoon dill in oil over moderately low heat, stirring occasionally, until onion is softened. Add broth, lemon juice, and cucumbers and simmer 20 minutes. In a blender purée mixture in batches until smooth and cool. Stir in white pepper and salt to taste. Chill soup, covered, until cold, at least 4 hours and up to 1 day.
• Force soup through a sieve into a bowl and whisk in sour cream and remaining 2 tablespoons dill.
• Serve soup topped with a dollop of beet mousseline and garnished with dill sprigs.

Steps:

• In heavy pan, heat all oils until almost smoking. Stir in beets, and cook over high heat, stirring, until coated with oil.
• Reduce heat to medium. Season with salt and pepper. Stir in caraway and coriander seeds. Continue cooking, stirring occasionally, until beets begin to caramelize and become quite soft, about 20 minutes. If they dry out, add a little more canola oil.
• Remove from heat, and stir in horseradish and vinegar and at least 2 to 3 tablespoons water. Stir vigorously to scrape up stickiness on bottom of pan. Mixture should not be dry. Adjust seasonings, and cool to room temperature. Serve immediately, or refrigerate and return to room temperature one hour before serving. Serve over mesclun or alongside smoked fish.