Chocolate mousse with beetroot tofu
An inspirational recipe for Chocolate mousse with beetroot tofu.
500 ml Debic Chocolat Mousse
100 ml crème de cassis
100 ml Debic Cream35% with sugar
500 ml beetroot juice
30 g fresh strawberries
30 g fresh raspberries
20 g fresh blueberries
60 g kudzu
500 ml Debic Cream 35% with sugar
5 g lime zest
5 g orange zest
5 g grapefruit zest
10 x chocolate decoration
10 x macarons
20 g freeze-dried raspberries
250 g fresh raspberries
125 g fresh blueberries
1 x tray of atsina cress
Heat the beetroot juice together with the red fruits.
Leave to gently infuse for 20 minutes without overcooking the red fruit.
Pass through a fine sieve and leave to cool.
Finely grind the kudzu and put in a pan with the whipping cream and beetroot juice.
Warm over a low heat, and stir continuously with a spatula until you have a thick pulp-like mixture.
Pour the mixture into a tin and cover with cling film.
Store in the refrigerator.
Whip the chocolate mousse until light and airy in a planet mixer and add the crème de cassis.
Transfer to a suitable container and store in the refrigerator.
Zest the citrus fruit and add to the cream. Leave in the refrigerator to infuse for 12 hours.
Pass the citrus cream through a fine sieve and whip until light and airy in the planet mixer.
Fill the macarons with the chocolate mousse.
Use a small pallet knife to spread the chocolate mousse over the plates and place a quenelle of cream on top.
Finish the dish with the tofu, blueberries, raspberries, macarons, atsina cress and chocolate decoration.