Beet Rum Mousse Recipes

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.

CHOCOLATE-RUM MOUSSE

Steps:

• Put the cold milk and gelatin in blender. Cover and blend at low speed to soften the gelatin.
• Add boiling milk; blend until the gelatin dissolves. If gelatin granules cling to the container, use a rubber spatula to push them down.
• When the gelatin is dissolved, add the rum, egg, sugar and salt. Blend at high speed and add chocolate pieces until smooth.
• Add 1 cup of the cream and the ice cubes. Continue blending until the ice is liquefied. Pour into parfait or wine glasses and chill.
• Add vanilla to the other cup of cream and whip until stiff. Top the mousse with whipped cream.

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.

RUM LIME MOUSSES

Steps:

• In a small heavy saucepan sprinkle the gelatin over the rum and let it soften for 1 minute. Stir in the lime juice, the lemon juice, the zest, the yolks, and 1/4 cup of the sugar, cook the mixture over moderately low heat, stirring constantly, until it is thickened slightly and a candy thermometer registers 175°F., and transfer it to a metal bowl set in a larger bowl of ice and cold water. Let the mixture cool, stirring occasionally, until it is cold and has the consistency of raw egg white, but do not let it set.
• In a bowl beat the egg whites with a pinch of salt until they hold soft peaks, beat in the remaining 1/4 cup sugar, 1 tablespoon at a time, and beat the whites until they just hold stiff peaks. Stir one fourth of the whites into the lime mixture and fold in the remaining whites gently but thoroughly.
• In another bowl beat the cream until it just holds stiff peaks and fold it into the lime mixture with the food coloring. Spoon the mousse into dessert glasses and chill it, covered loosely with plastic wrap, for at least 1 hour and up to 24 hours. Garnish the desserts with the lime twists.

CHOCOLATE RUM MOUSSE

Steps:

• Combine the sugar and rum in a small saucepan and warm over very low heat, stirring until the sugar is dissolved.
• Set aside.
• Melt the chocolate in a saucepan set over hot water.
• Stir in the rum mixture and 2 tablespoons heavy cream until smooth.
• Beat the remaining cream until light and fluffy and fold into the chocolate mixture.
• Fold in the beaten egg whites and spoon into individual serving bowls or wine glasses.
• Chill at least 2 hours before serving.