Sugar beet • Quince • Dark chocolate • Cream

Refined white sugar is one of the most common ingredients there are. Sugar beet, in its natural form, is a less common component on our plates, though. For me, it was definitely one of those unique culinary experience. It’s rather sweet, obviously, but in a quite authentic way. And the consistency is very interesting: soft and rich with a crunchy touch to it. My advice: Give it a try, if you get the opportunity!

Sugar beet mousse: Simmer chopped sugar beets in water until tender. That’ll take like forever, or at least a couple of hours. Remove the liquid that has now turned into a pure syrup. I used mine for granita (recipe will follow). Blend the sugar beets and press the mash trough a fine sieve for a silky texture. Allow to cool completely and then mix with whipped cream.

Ganache: Bring 25 ml cream to the boil. Remove from the heat and add 100 g finely chopped dark chocolate (I used Crémant 64 %). Stir until the chocolate has melted completely. Transfer to a clean bowl and allow to cool.

Quince syrup: Strain the juice of steamed quince into a clean pan. Reduce until thickish. Don’t add any sugar. The mousse to accompany it is sweet enough. Allow to cool completely.

Merengue crumbs: Beat 3 egg whites until stiff. Gradually add 200 g powdered sugar and 1 tsp white aceto balsamico. Pipe out small dollops. Bake for 45-60 minutes at 125°C. Allow to cool completely and then crumble.

Chocolate leaves: Brush clean, dry rose leaves with tempered dark chocolate. Place the leaves, chocolate side up, on parchment paper and allow to set. Carefully remove the leaves.

Assembly: Place a spoonful mousse on top the some ganache surrounded by quince syrup. Decorate with merengue crumbs and chocolate leaves.

I served sugar beet mousse on a dark chocolate ganache and quince syrup as pudding at our fusion dinner.

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14 Comments Add yours

  1. I’ve never seen sugar beets in the stores.

    Liked by 1 person

  2. Mums! says:

    I’ve got mine directly from the farm. Good luck!🍀

    Liked by 1 person

  3. Review It says:

    Are you a chef ? Your food items look so delicious 😋. Is it as tasty as it looks…? 😉

    Liked by 1 person

  4. Mums! says:

    Thank you for your lovely comment 🙏🏻😘 I’m a home cook, rather👩🏻‍🍳 I really enjoy cooking, though, and love trying out new – and sometimes – unconventional combinations. As to your second question, I think my dishes are delicious 😋 But then again, I’m sort of bias 😂

    Like

  5. Review It says:

    Nice you seem professional though…

    Liked by 1 person

  6. Sheryl says:

    mmm. . . This looks wonderful. Until I read this post, I hadn’t realized that sugar beets can be used as a recipe ingredient. I had assumed that they all were processed into sugar.

    Liked by 1 person

  7. Mums! says:

    Thank you so much, dear! Beet root is a forgotten produce, really. I was so excited having the opportunity to incorporate it into my cooking.

    Like

  8. Crystal says:

    Looks delicious. Love Dark chocolate. followed you. Hope you follow me at http://crystalsphotobloggingsite.wordpress.com
    Thanks In Advance,
    Crystal

    Liked by 1 person

  9. Mums! says:

    Thank you so much, dear 🙏🏻😘 Your blog seems quite exiting 👍🏻

    Like

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