Vegan Cup with Beetroot Mousse
Ingredients
24 Pidy Vegan Cups Spinach
1 ½ cup beetroot
1 tomato
3 sprigs of rosemary
Flat-leaf parsley
¾ cup of sour cream
1 gelatin sheet
3 tbsp vegetable broth
Salt and pepper
black sesame seed
Method
Servings: 24
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Mash the beetroot.
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Finely chop the rosemary and mix it with the sour cream into the beetroot puree.
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Place the gelatin in cold water. Heat 2 tbsp vegetable broth and dissolve the gelatin.
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Gently mix into the sour cream.
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Season with salt and pepper.
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Fill the Vegan Cups with the mousse.
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Decorate with a slice of tomato, black sesame seeds and a sprig of flat parsley.
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Catalogue/Brochure 2023