Mousse:
500g whole beetroot (can use tinned)
125g goats' cheese
125g cream cheese
200g cream
50g sugar
5g vanilla bean paste
175g beetroot puree
Chocolate Soil:
150g almond meal
50g sugar
25g cocoa powder
50g beetroot powder (optional)
75g melted butter
Garnish:
1 punnet raspberries
Popping candy
Mousse:
This can be prepared the day before and stored in the fridge.
Roast the whole beetroot in the oven at 170 C for approximately two hours, or until soft. (If using tinned beetroot, skip this step).
Place beetroot in a blender and process until smooth, strain and leave to cool down.
Blend the cream cheese, goats' cheese and beetroot mixture together until smooth.
In a mixer, whisk the cream, sugar and vanilla until they become stiff peaks.
Fold the two mixtures together. Divide into glasses or small jars and set in the fridge for one to two hours.
Chocolate Soil:
Place almond meal, sugar, cocoa powder, beetroot powder (optional) and melted butter into a bowl and mix well.
Place on a tray and bake in the oven at 160 C for about 30 minutes. Crumbs should be dry like a biscuit base.
Take the glasses of mousse out the fridge, place the crumbs on top and garnish with fresh raspberries and popping candy.
