Giulio Bettini beet and walnut mousse with amaranth tuile recipe


Beetroot mousse

Clean the beetroot, cut into cubes and boil it in salted boiling water for 30 minutes (until it's soft). Put the beetrott cubes in a kitchen mixer, add the fresh cream and blend for a few seconds, then season with salt and pepper and pass the mixture through a sieve. If the mousse is not soft and swollen enough, whip it a little more with a whisk. Cool the mousse for 1 hour in the refrigerator and, in the meantime, wash, dry and finely chop the parsley. Chop coarsely the walnuts. Pour the mousse in the mini TOP07S Hypnosis moulds, blast chill and unmold. Spray with the pink cocoa butter.

Walnut mousse

Chop the walnuts ina  blender (leaving some whole walnuts aside) and work the cream cheese ina bowl. Add a tip of Seasons NCP08 sark brown food concentrate, salt and the chopped walnuts, mix and pour the mousse into the Gourmand Nut GG026S mould and add a whole walnut inside. Blast chill and unmould when solid.

Amaranth tuile

Cook the amaranth ina saucepan with twice the weight of water for 20 min. Combine all the ingredients ina bowl  and mix well. Pour the mixture in the Gourmand Bonsai GG030S mould and bake at 160°C for 8 minutes.


Place all the items on the plate and garnish with cress and edible flowers.