Beet Rum Mousse Recipes

CHOCOLATE RUM MOUSSE PIE

Steps:

• In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
• In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
• In a small, chilled bowl, beat 1 cup cream with confectioners' sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.

BEET-RUM MOUSSE

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.

BELGIAN MUSSELS

Steps:

• In a large (10-quart or larger) stock pot, combine mussels, shallots, garlic, rosemary, thyme, parsley, beer and vegetable stock. Cover, and place over medium-high heat. Bring to a boil, and steam until mussels open, about 5 minutes.
• Remove mussels to serving plates or a large serving bowl. Add butter to pot, and stir. Season to taste with salt and pepper. Pour sauce over mussels and serve immediately.

BEET MOUSSELINE

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.