October is Breast Cancer Awareness Month. According to the motto Make it Pink, I share a culinary creation all in pink with you. Simultaneously, it’s my contribution to promote breast cancer awareness.
Beetroot mousse: Peel boiled beetroot, taste with freshly grated horseradish and fleur de sel and add an equal part of soy cream. Blend until smooth, add 8 g agar agar pro 250 ml liquid and bring to a boil. Simmer for 2-3 minutes. Add an equal amount of soy yoghurt and then transfer to silicon molds. Allow to set in the freezer.
Horseradish pearls: Add freshly grated horseradish to apple juice. I’m a huge fan of horseradish, so I added quite a lot. Feel free to adjust the amount to your liking. Season with fleur de sel and add 8 g agar agar pro 500 ml liquid. Bring to a boil and simmer for 2-3 minutes. With a pipette, transfer to a pearl mold and allow to set in the freezer.
Horseradish cream: Whip soy cream. Taste with freshly grated horseradish and fleur de sel to your liking.
Assembly: Place mousse, pearls, cream, spheres of boiled and peeled beetroot and crushed beetroot crackers into the shape of a horse shoe. Decorate with beetroot chips, cress leaves as well as mums and violet blossom.