500 g whole beetroot (can use tinned)
125 g goats cheese
125 g cream cheese
200 g cream
50 g sugar
5 g vanilla bean paste
175 g beetroot puree
150 g almond meal
50 g sugar
25 g cocoa powder
50 g beetroot powder (optional)
75 g melted butter
1 punnet raspberries
This can be prepared the day before and stored in the fridge.
Roast the whole beetroot in the oven at 170 C for approximately two hours, or until soft. (If using tinned beetroot, skip this step).
Place beetroot in a blender and process until smooth, strain and leave to cool down.
Blend the cream cheese, goats cheese and beetroot mixture together until smooth.
In a mixer, whisk the cream, sugar and vanilla until they become stiff peaks.
Fold the two mixtures together. Divide into glasses or small jars and set in the fridge for one to two hours.
Place almond meal, sugar, cocoa powder, beetroot powder (optional) and melted butter into a bowl and mix well.
Place on a tray and bake in the oven at 160 C for about 30 minutes. Crumbs should be dry like a biscuit base.
Take the glasses of mousse out the fridge, place the crumbs on top and garnish with fresh raspberries and popping candy.