Le Creuset - Mother's Day

COOKING TIME
less than 30 minutes

SERVINGS
2-4

INGREDIENTS

MOUSSE:
- 400g fresh or frozen berries
- 60g powdered sugar
- 2 tbsp. milk
- 2 teaspoons gelatin powder
- 500ml whipping cream

FILLINGS:
- Herbs
- Shortbread (store bought)
- Freeze-dried or frozen raspberries
- Fresh berries
- Puffed rice or millet

CANDIED BEETS :
- 1-2 red beets
- 250ml sugar
- 250ml of water

Preparation time
- 1
Puree the berries and transfer them to a saucepan through a fine sieve. In a bowl, sponge or soak the gelatine with the cold milk. In the saucepan, over low heat, add the sugar to the berry puree and stir until the sugar is dissolved. Add the gelatin and milk mixture and stir (do not boil). Remove from heat and set aside until mixture is cool.
- 2
Whip the cream until it is stiff. Gently fold the berry puree into the cream a little at a time so the cream doesn't fall apart. Divide among four Le Creuset Botanique Collection bowls and let stand in the refrigerator for 2 to 3 hours.
- 3
Serve with freeze-dried raspberries, wild berries, puffed rice or millet, vanilla shortbread and candied beet slices.
- 4
To prepare the candied beets:
- 5
Cut the beet into thin slices. Make a sugar syrup by dissolving the sugar in water and simmering for 2 minutes. Add the sliced beets and simmer for 5 minutes.
- 6
Remove the beets from the syrup and place them on a baking sheet covered with parchment paper. Let set at room temperature.