Horseradish Mousse with Beetroot Salad

Ingredients

• 200 g sharp cream horseradish (1 jar)
• 100 ml milk
• 200 g Sour Cream
• 200 ml whipping cream
• 6 sheets white gelatin
• 6 cooked beetroot (vacuum packed)
• 2 tbsp vinegar
• 1 tbsp oil
• 1 tbsp chives roll
• Salt
• Pepper
• a handful beetroot leaves
• 4 chive blossoms
• 3 tbsp mild cream horseradish

Instructions

1. 1.

   Soak the gelatin in plenty of cold water. Whisk sour cream with horseradish until smooth and gently heat some milk, dissolving the squeezed gelatin into it. Remove from heat, whisk in remaining milk. Stir the gelatin mixture into the horseradish cream. Beat the whipping cream stiff; fold it into the mousse as it begins to set. Divide the mousse among 4 ramekins and refrigerate for at least 4 hours.

2. 2.

   Slice beetroot into rounds, mix with vinegar, oil, salt and pepper, and let marinate.

3. 3.

   Lift the mousse from the ramekins with a sharp knife and plate onto 4 dishes. Decoratively add beetroot slices, scatter chives on top, insert blossoms into the mousse, garnish with beetroot leaves, drizzle mild horseradish, and serve.