A new way to experience the taste of beetroot. The earthy flavors of this pink mousse are truly worth savoring on top of a special dish.
- 300 gr of beetroot
- 400 gr of cream
- Lemon pepper
- Put all the ingredients in the Thermomix and blend at maximum power for 40 seconds.
- Filter through a sieve to avoid lumps.
- Transfer it to a cream dispenser.
- Attach to Smartwhip system and add 10 bars of pressure.
- Shake for 30 seconds.
Serve the beetroot mousse on the hot risotto, adding the salicoria, tomato rice chips, and sakura mix herbs.