John Myers
Horseradish Mousse
The perfect horseradish mousse recipe with a picture and simple step-by-step instructions.
- 7 sheet Gelatin
- 200 g Sour cream
- 200 g Cream horseradish
- 100 ml Milk
- 200 g Cream
- 6 Beetroot, vacuum-packed or self-cooked
- 3 tbsp Balsamic vinegar
- 1 tbsp Olive oil
- Salt pepper
- 1 tbsp Cut smoke rolls
- Soak gelatine. Mix the sour cream with the horseradish until smooth. Heat some milk in a saucepan, squeeze out the gelatine and dissolve it in it. Remove the pot from the oven. Stir the remaining milk into the gelatin mixture and stir the mixture into the horseradish cream, chill. As soon as the mixture starts to gel, whip the cream until stiff and fold in. Divide the mixture into 4 timbale molds and place in the refrigerator for at least 4 hours, preferably overnight.
- Cut the beetroot into slices. Mix the vinegar and oil, season with salt and pepper. Carefully mix the beetroot with the marinade and let it steep.
- Remove the mousse from the edge of the mold with a knife and turn it onto a plate. Spread the beetroot decoratively around it. Sprinkle with chives rolls.
- Tip 4: If desired, the mousse can be decorated with beetroot leaves, or cream horseradish may be added.
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