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Red beet mousse with hazelnut


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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


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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(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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