This creamy beetroot mousse with roasted chickpeas is a great way to start a party. If you prefer to have some canapes that are not fried and offer a fresher taste then these are perfect. The goats cheese and sour cream brings a nice tangy flavor to the mousse and the chickpeas bring a really nice salty crunch.
Creamy Beetroot Mousse with Crunchy Chickpeas
- 200 grams Beetroot boiled
- 2 leaves Gelatine
- 8 pieces Rye Bread or Cracker
- 125 grams Cream Cheese room temperature
- 70 grams Goat Cheese
- 50 grams Sour Cream
- 3 tablespoons Orange Juice freshly squeezed
- 2 tablespoons Lemon Juice freshly squeezed
- 1 tablespoon Orange Zest grated
- 150 ml Double Cream
- 15 grams Chickpeas dried
- Boil the beetroot for about 30 minutes until tender. Once cooked, place in a blender and puree.
- Dry the chickpeas as much as possible and roast them with one tablespoon of oil and a pinch of salt in the oven at 180 degrees Celsius for 30 minutes.
- Place the gelatin in a bowl with a small amount of cold water until soft. Leave aside
- Cut circles out of the rye breads or crackers with your cylinder molds and leave them in it. Place the cylinders on a tray.
- Combine the cream cheese and goats cheese together in a bowl until smooth. Add the sour cream and combine.
- Now add the lemon juice, orange juice and orange zest to the cream mixture and mix well until smooth.
- Put the gelatin and 3 tablespoons of water in a small pot on a low heat and stir until dissolved. It should only take a few minutes.
- Add the gelatin to the pureed beetroot and mix. Once combined, add the beetroot to the cheese mixture and mix well. Taste and season with black pepper and salt.
- Whisk the double cream until soft peaks begin to form and add it to the mixture. One more final mix so you have a lovely pink smooth creamy mixture. Spoon or pipe it into the cylinder molds and place them in the fridge for 5 hours or until set firmly. If they are still not set pop them into the freezer for 30 minutes. Enjoy!