Beet Mousse

Beet Mousse Recipe By : Miriam Podcameni Posvolsky

1 Preparation Time :

Categories : First Courses Salads

Amount Measure Ingredient -- Preparation Method -- -- --

3 to 4 medium beets -- Cooked in their skin

2 1/2 to 3 cups chicken broth

2 packages unflavored gelatin

1 cup unflavored yogurt

2 tablespoons lemon or lime juice

1 small grated onion

1 to 2 T sugar

1 tablespoon mustard

salt and pepper -- to taste

1. Peel and cube cooked beets.

2. Place gelatin in a bowl with 6 T water, stir. Let stand 2 minutes and pour hot chicken stock stirring.

3. Process together all the ingredients except gelatin. Correct seasoning.

4. Add cooled gelatin and process just to blend.

5. Pour into an oiled mold to set

6. Unmold and serve in the center of the plate surrounded by

chicken curry salad or shrimp salad

Sent by Miriam Podcameni Posvolsky

Rio de Janeiro, Brasil