Tuesday, October 1, 2013

Red Velvet Mousse with Beetroot Powder!

Over the past few weeks I've been helping to develop recipes for a local company called Nutrafresh. This clever company creates all natural, sparkling fruit and vege powders that are great for use in baking and smoothies. As well as a host of other things I'm sure I'll discover over the next little while!

This recipe development gig came to me thanks to my sister who is designing their new packaging - thanks sis! The packaging looks fantastic and I'm really excited for it to come out. 

It's been great fun playing around with these fun products. I created four recipes for their mango, banana and beetroot powders. The recipe that follows is one I absolutely love. It's both easy and delicious - I promise it will satisfy all your mousse cravings! It has a luxurious, rich chocolate flavour infused with brandy and a pretty red hue thanks to the addition of beetroot powder. Yes. Beetroot powder. With not a hint of beetroot flavour to be found (not that I would be opposed to this - but some people might). Beetroot is a friend of the baking world so don't be shy to experiment with it. It's often used in cakes to give colour, sweetness and moisture.

Almost everyone loves Red Velvet Cake and now we can recreate the same amazing taste and look in mousse form. Yum. As Red Velvet Cake is traditionally filled with cream cheese frosting you could make this even more authentically 'red velvet-esque' by spooning a small dollop of sweetened cream cheese on top (simply blend some cream cheese with icing sugar, a squeeze of lemon and a little cream). Or just sprinkle with white chocolate. Either way, it's good!

Red Velvet Mousse
Makes 4 individual portions - or 3 generous ones

80g dark chocolate (I use Whittaker's 50%)
2 eggs, separated
20g butter
1 tablespoon caster sugar
tablespoon brandy*
1 teaspoon Heilala vanilla extract
2 teaspoons Nutrafresh™ Beetroot Powder

Melt the chocolate over a bain marie (or slowly in the microwave), let cool slightly then whisk in the egg yolks and butter. Beat the egg whites and sugar until glossy and stiff. Mix the brandy (*or other liqueur - you could try vodka, chambord or an orange or hazelnut liqueur), vanilla extract and Nutrafresh™ Beetroot Powder. Fold this into the egg whites along with the melted chocolate mix. Pour into serving glasses and chill for at least 2hrs.
Sprinkle with white chocolate shavings or dollop with sweetened cream cheese. Then sit back, dip your spoon in and savour the sweet, chocolatey red goodness that is this mousse.

1 comment:

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