Summary

Ingredients

• 1 tablespoon butter
• 500 g beetroot, cooked, cut into pieces
• 3 dl juice (beetroot)
• 0.25 teaspoon ¼ cayenne pepper
• 1 teaspoon salt
• 3 sheets gelatin
• 2 dl cream
• 2 tablespoon balsamic vinegar bianco
• 3 tablespoon olive oil
• 1 medium shallot (s), finely chopped
• 50 g jerky meat (Bündnerfleisch), diced
• 1 tablespoon parsley, finely chopped
• salt and pepper
• Watercress

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Instructions

1. Heat the butter in a pan and steam the beetroot for about 2 minutes, add the juice and bring to the boil. Reduce the heat, cover and cook the beetroot for approx. 20 minutes until soft, puree and season. Soak the gelatine in cold water for 5 minutes, drain and stir into the hot mixture. Pour into a bowl and chill for about an hour until it is slightly firm on the edge, then stir until smooth.
2. Whip the cold cream from the refrigerator until it is half stiff and fold it into the mixture, cover and chill for about 3 hours.
3. Mix the balsamic vinegar, olive oil, Bündnerfleisch, shallots and parsley and season with salt and pepper.
4. Cut off the mousse with 2 spoons, spread on a spoon or plate and drizzle the vinaigrette over it. Garnish with the watercress leaves