BEETROOT MOUSSE DESSERT IN A CARAMEL CAPSULE

cooking

Chocolate truffle sponge cake

• Preheat an oven to 160˚C.
• Separate egg whites and yolks.
• Melt the chocolate.
• Whip the yolks with margarine and powdered sugar into a fluffy mass.
• Add the chocolate and mix.
• Sift the flour into the yolk mass and mix well again.
• Whisk the whites to a dense foam, add sugar and whip until stable peaks.
• Gently combine the whipped whites with the rest of the dough.
• Place the pastry ring on a baking sheet lined with parchment paper.
• Put all the dough into the ring.
• Bake at 160˚С with Top/Bottom heating setting for about 35 minutes. Check the readiness of the sponge cake with wooden stick: it must stay dry.

Plum compote

• Combine plum puree, plum slices, and water in a heavy-bottomed saucepan.
• Warm up the mixture slightly (to about 40˚C).
• Mix the NH pectin with sugar and white pepper; pour in the puree. At the same time, stir the mixture all the time. Boil the compote for 1–2 minutes.
• Cover the compote with a cling film in contact and let it cool to room temperature.

Extra

• Chop and toast pecans.

Caramel capsule

• You may serve this dessert simply as a trifle or in a caramel capsule.
• IMPORTANT: wear protective gloves working with hot isomalt!
• Melt the isomalt to a liquid state in a heavy-bottomed saucepan.
• Pour the melted isomalt into two silicone molds in equal parts.
• Color one portion of isomalt with burgundy coloring, and the other — with a green one.
• Pour the green isomalt strips on a silicone mat and make twists (these will be caramel beet leaves).
• Cool the burgundy isomalt to 80˚C and blow the beetroot out of it with a caramel pump.
• Connect the caramel beetroot with the leaves using a gas burner.

Beetroot mousse

•  Combine the egg yolks, beetroot juice, sugar, and starch in a heavy-bottomed saucepan. Cook the mixture on low heat until thickened.
•  Cool the mixture to 50˚C and add chocolate. Stir well to dissolve the chocolate completely.
•  Add GRANDPRO Cream margarine and stir well again.
•  Whip the heavy cream to a half-whipped state and combine it carefully with the custard.

Assembling the dessert

•  Make a hole in the caramel beetroot using a gas burner and a round pastry nozzle.
•  Put the mousse into the caramel beetroot using a pastry bag filling the beetroot to 2/3 of its volume.
•  Put the compote inside the beetroot using a pastry bag (a little, about 2 tbsp. for one dessert).
•  Pour 1 tsp. of pecans inside and cover the filling with mousse slightly.
•  Crumble a small piece of sponge cake and place it in the beetroot.
•  Chop a little biscuit into crumbs and scatter on a plate. Place the caramel beetroot on top of the crumbs, with the hole facing down.

NOTE. To perform this dessert as a trifle, just put all the components layer by layer in a serving glass.