Serves 6 | Cook 15 mins
300g double cream
10g agar agar
salt and black pepper
500g cooked beetroot (the vacuum-packed stuff is fine)
dash of chilli sauce
juice of 1 lime
100g crème fraîche
100g creamed horseradish
1 tbsp chopped dill
For the cheese straws:
200g ready-made puff pastry
plain fl our, for dusting
beaten free-range egg, to glaze
75g vegetarian pecorino cheese, fi nely grated
1 tbsp poppy seeds
Creamy beetroot mousse with cheese straws
1. Bring the cream and agar agar to a simmer in a saucepan and season well. Take off the heat.
2. Purée the beets in a food processor until very smooth (use a little of the cream mixture to help if necessary), then add the chilli sauce, lime juice and the rest of the cream mixture and blitz again. Take your time and make it really smooth.
3. Divide the beet mixture between 6 glasses or bowls. Mix the crème fraîche and creamed horseradish
together, then stir in the dill. Spoon this cream evenly on top of each mousse and then chill in the fridge
until set and ready to serve.
4. Preheat the oven to 200C/fan 180C/gas 6. For the cheese straws, roll the pastry out on a lightly fl oured surface to a 15cm square about 3mm thick, then cut into 1cm wide strips. Lay on a baking tray and brush with the beaten egg, then sprinkle over the pecorino and poppy seeds. Bake for about 10–15 minutes until golden brown.
5. Serve each chilled mousse with a couple of lovely cheesy straws.