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Red beet mousse with hazelnut

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

1 red beet boiled
the same volume of hazelnuts
some alfalfa sprout or cabbage Red
a pinch of salt or a spoonful of acidulous of umeboshi

Instructions

Soak in water the hazelnuts for a few hours.
After soaking blend with red beet cut into pieces.
You will get a smooth cream that add salt or acidulated of umeboshi.
This mousse should be kept cool until ready to serve.
For presentation garnish with alfalfa sprouts or red cabbage.


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Notes

(Thanks to Valérie Cupillard - http://www.biogourmand.info/index.php/2007/11/18)

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ciao sono dina, provo a fare però al posto delle nocciole metto mandorle. vi farò sapere

- dina -

 
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