Red beet mousse with hazelnut
Mousse di rapa rossa alla nocciola
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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.
(Thanks to Valérie Cupillard - http://www.biogourmand.info/index.php/2007/11/18)
