Spiced beetroot mousse with poppy seed straws

Spiced beetroot mousse with poppy seed straws


For the spiced beetroot mousse
For the poppy seed straws
  • 500g/17½oz ready-made puff pastry, rolled out to 2-3mm/½in thick, cut into 12cmx1cm/6inx½in strips

  • large handful poppy seeds

  • 1 free-range egg, beaten

For the horseradish cream

Preparation method

  1. Preheat the oven to 180C/365F/Gas 4.

  2. Heat the cream and agar agar until simmering. Remove from the heat and season, taste, with salt and freshly ground black pepper.

  3. Purée the beetroot in a food processor until smooth. Add the Thai red curry paste and cream mixture and blend until smooth.

  4. Spoon the mousse into each of 6-8 glasses until half full and chill in the fridge until needed.

  5. Meanwhile, for the poppy seedstraws, brush each pastry strip with a little beaten egg and sprinkle over the poppy seeds. Place onto a baking tray and bake in the oven for 8-10 minutes, or until golden-brown and crisp.

  6. For the horseradish cream, mix the creamed horseradish, crème fraîche and dill together in a bowl.

  7. To serve, spoon some of the horseradish cream on top of each beetroot mousse and serve the straws alongside.

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