Beetroot Mousse

The delicate taste of this beautiful dessert will remind you of the taste of wild berries. You can even arrange a quiz among guests and household members - whoever quickly guesses that this is beet mousse, he will receive a prize ... Another portion of mousse!

Ingredients

• 3 medium beets
• 150 g vanilla or strawberry yogurt
• 1 protein
• 4 tablespoons sugar
• 1/2 tsp gelatin
• 2 tbsp. l. lemon liqueur
• 2 tbsp. l. lemon juice
• 1 tsp vanilla sugar
• ground cinnamon
• salt

Directions

1. Wrap each beet individually in foil, bake in an oven preheated to 180 ° C until soft for 30–40 minutes. Pour cold water over the finished beets, cool and peel.
2. Cut into pieces and puree with yogurt, vanilla sugar and cinnamon.
3. Soak gelatin in water, then squeeze it and dissolve in a saucepan over low heat with lemon juice and lemon liqueur. Don't boil! Cool slightly.
4. Pour the gelatin into the beetroot puree and stir well.
5. Whisk the protein with a pinch of salt until fluffy, and continue whisking adding sugar, spoonful at a time. Add the whipped protein to the beetroot mousse, stirring gently with a spoon from bottom to top until smooth. Arrange the mousse in glasses or bowls and refrigerate for 3 hours. Serve with fresh berries or mint leaves.